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Italian Springtime Lamb

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This Italian Springtime Lamb recipe features a tender and flavorful roasted leg of lamb, stuffed with fresh spinach, garlic, herbs, walnuts, and raisins. The lamb is seared to perfection, roasted until juicy, and topped with a vibrant breadcrumb gremolata. It’s an impressive centerpiece for Easter or any spring celebration.

Ingredients

Scale

For the Lamb:

  • 1 (5-pound) boned leg of lamb, butterflied
  • 3 tablespoons olive oil, divided
  • 6 cloves garlic, minced
  • 4 sprigs fresh rosemary, chopped
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup chopped walnuts
  • 5 ounces baby spinach, chopped
  • 3/4 cup raisins
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 cup whole-grain mustard

For the Breadcrumb Gremolata:

  • 1 tablespoon olive oil
  • 1/3 cup panko breadcrumbs
  • 1/3 cup fresh Italian parsley, chopped
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon salt

Instructions

  1. Prepare the Filling:

    • Preheat the oven to 350°F (175°C).
    • Heat 2 tablespoons of olive oil in a skillet over medium heat.
    • Sauté garlic, rosemary, and red pepper flakes until fragrant.
    • Add walnuts, toast lightly, then stir in spinach and 1/2 teaspoon salt.
    • Cook until spinach wilts, add raisins, and let the mixture cool slightly.

  2. Stuff and Roll the Lamb:

    • Lay the butterflied lamb flat, fat-side down.
    • Season with 1/2 teaspoon salt and black pepper.
    • Spread mustard evenly over the meat.
    • Spoon the spinach mixture onto the lamb, then roll tightly.
    • Secure with butcher’s twine at 2-inch intervals.

  3. Sear and Roast the Lamb:

    • Heat remaining olive oil in a large skillet.
    • Sear the lamb on all sides until golden brown (about 2 minutes per side).
    • Transfer to a roasting pan and roast for 1 hour 15 minutes, or until internal temperature reaches 135°F (57°C) for medium-rare.
    • Let the lamb rest for 15 minutes before slicing.

  4. Prepare the Gremolata:

    • Heat olive oil in a small pan.
    • Toast panko breadcrumbs until golden.
    • Mix in parsley, lemon zest, red pepper flakes, and salt.

  5. Serve:

    • Slice lamb into 1/2-inch pieces.
    • Arrange on a serving platter and sprinkle with gremolata.

Notes

  • Make Ahead: The lamb can be prepped a day in advance and refrigerated.
  • Serving Tip: Pairs well with roasted vegetables, potatoes, or a fresh salad.

Find it online: https://ukfinda.com/italian-springtime-lamb/