I absolutely adore this lamb recipe because it’s like a gourmet meal without leaving the house—juicy lamb stuffed with rich feta, vibrant spinach, and sun-dried tomatoes make it a standout dish. Plus, the scent of fresh rosemary and garlic roasting away makes my kitchen smell heavenly and irresistible!
I consider my stuffed loin of lamb to be, not just a lavish centerpiece, but a dish that is a delightful, savory presentation of how well lamb and the flavors of rosemary, various kinds of cheese, and, say, sun-dried tomatoes go together. Lamb, like veal and certain cuts of steak, is a meat that benefits from a long cooking time, and loin is a cut that can be dry in some preparations.
But here, nestled in between loads of good stuffing and sealed in with lots of good feta, the loin stays moist.
Ingredients
Boneless Loin of Lamb:
A perfect source of protein for tender roasts and a plentiful effect on flavor.
Rich in taste and with a tender texture, gabagoo is excellent sliced thick or thin.
It melts in the mouth and stays there with flavor.
Olive Oil:
Fats that are healthy for the heart enhance flavors and provide richness.
Feta Cheese:
Pungent and creamy, supplies calcium and a delightfully salty tang.
Spinach:
Loaded with iron and dietary fiber, it has nutritional value.
Sun-Dried Tomatoes:
Adds intensity of flavor, sweetness, and antioxidants.
Garlic:
Delivers dynamic taste and possible immune system-strengthening benefits.
Fresh Rosemary:
An aromatic herb with a fragrance reminiscent of pine.
Chicken or Lamb Stock:
Enhances taste, maintains the dish’s moisture.
Ingredient Quantities
- 1 boneless loin of lamb (about 2 pounds)
- 2 tablespoons olive oil
- 4 ounces crumbled feta cheese
- 1/2 cup chopped spinach (fresh or thawed, if frozen)
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
- 1/2 cup chicken or lamb stock
- 1 tablespoon balsamic vinegar
- Kitchen twine for tying the roast
Instructions
1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) and allow it to heat up.
2. Position the boneless loin of lamb on a cutting board and lay it flat. If it’s too thick in some parts, pound it to an even thickness.
3. In a bowl, combine feta cheese, chopped spinach, sun-dried tomatoes, minced garlic, and chopped rosemary. Season with salt and pepper.
4. Evenly spread the cheese and spinach mixture on the inside of the lamb loin.
5. Begin at one end and roll the lamb tightly. Finish the roll and secure it with twine at 1-inch intervals.
6. In a big ovenproof skillet, pour in the olive oil and heat it over medium-high heat. Sear the stuffed lamb on all sides until it is well browned, about 3-4 minutes per side.
7. Move the skillet to the hot oven and roast for 25-30 minutes or so, until the internal temperature reaches 135°F (57°C) for medium-rare.
8. Take the lamb from the skillet and put it on a cutting board. Let it rest for 10 minutes.
9. Put the skillet back on the stove over medium heat, and add the stock and the balsamic vinegar. Scrape up any browned bits as you whisk them into the sauce.
10. Warm the sauce until it thickens just a bit, about 3-5 minutes. Slice the rested lamb and serve with the sauce drizzled over the top.
Equipment Needed
1. Oven
2. Cutting board
3. Meat pounder
4. Mixing bowl
5. Skillet (ovenproof)
6. Measuring spoons
7. Measuring cups
8. Chef’s knife
9. Kitchen twine
10. Tongs
11. Whisk
12. Instant-read thermometer
FAQ
- Q:Is it possible to use a cheese other than feta? A: Certainly! You can replace the feta with either goat cheese or ricotta for a flavor that is not as strong.
- Q:Is it necessary to use kitchen twine? A: Yes, you must tie the roast if you want it to keep its shape and if you expect it to cook evenly.
- Q:Is it possible to make the stuffed loin ahead of time?
A: You can make it up to a day in advance. Keep it stored in the fridge, and before cooking, allow it to come to room temperature.I tried not to alter the structure or formatting.
- Q:What should the lamb’s internal temperature be when it’s cooked? A: It should reach 145°F (63°C) for medium-rare doneness.
- Q:Can dried rosemary be used instead of fresh? A: Yes, dried rosemary can be used in place of fresh. However, because dried rosemary is more potent than fresh, use only about 1/3 teaspoon.
- Q:What steps can I take to ensure this recipe is gluten-free? A: Confirm that your stock (chicken or lamb) and balsamic vinegar are free from gluten, because the rest of the ingredients are naturally gluten-free.
- Q:What sides pair well with stuffed loin of lamb?
A: Excellent accompaniments include roasted vegetables, fresh salad, or mashed potatoes.
Substitutions and Variations
You can use goat cheese instead of crumbled feta cheese, and it will give you a similar tangy flavor.
Substitute roasted red peppers for sun-dried tomatoes if you prefer a sweeter component.
In the absence of fresh rosemary, substitute with 1/2 teaspoon dried rosemary.
For a stock alternative that is suitable for vegetarians, replace chicken or lamb stock with vegetable stock.
Pro Tips
1. Butterfly the Lamb for an Even Roll: Before stuffing, butterfly the lamb loin to ensure it’s an even thickness throughout. This will make it easier to roll and ensure even cooking.
2. Use Fresh Herbs for Added Flavor: While rosemary is included, consider adding fresh thyme or oregano to the stuffing mixture for added depth and aroma.
3. Soak the Sun-Dried Tomatoes: If the sun-dried tomatoes are not oil-packed, soak them in hot water for a few minutes before chopping. This will rehydrate them and enhance their flavor in the stuffing.
4. Rest the Meat for Juiciness: Allowing the lamb to rest for at least 10 minutes after roasting ensures that the juices redistribute throughout the meat, keeping it moist and tender.
5. Deglaze with Wine for Extra Flavor: Enhance the sauce by deglazing the pan with a splash of white wine before adding the stock and balsamic vinegar. This adds complexity and depth to the sauce.
Stuffed Loin Of Lamb Recipe
My favorite Stuffed Loin Of Lamb Recipe
Equipment Needed:
1. Oven
2. Cutting board
3. Meat pounder
4. Mixing bowl
5. Skillet (ovenproof)
6. Measuring spoons
7. Measuring cups
8. Chef’s knife
9. Kitchen twine
10. Tongs
11. Whisk
12. Instant-read thermometer
Ingredients:
- 1 boneless loin of lamb (about 2 pounds)
- 2 tablespoons olive oil
- 4 ounces crumbled feta cheese
- 1/2 cup chopped spinach (fresh or thawed, if frozen)
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
- 1/2 cup chicken or lamb stock
- 1 tablespoon balsamic vinegar
- Kitchen twine for tying the roast
Instructions:
1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) and allow it to heat up.
2. Position the boneless loin of lamb on a cutting board and lay it flat. If it’s too thick in some parts, pound it to an even thickness.
3. In a bowl, combine feta cheese, chopped spinach, sun-dried tomatoes, minced garlic, and chopped rosemary. Season with salt and pepper.
4. Evenly spread the cheese and spinach mixture on the inside of the lamb loin.
5. Begin at one end and roll the lamb tightly. Finish the roll and secure it with twine at 1-inch intervals.
6. In a big ovenproof skillet, pour in the olive oil and heat it over medium-high heat. Sear the stuffed lamb on all sides until it is well browned, about 3-4 minutes per side.
7. Move the skillet to the hot oven and roast for 25-30 minutes or so, until the internal temperature reaches 135°F (57°C) for medium-rare.
8. Take the lamb from the skillet and put it on a cutting board. Let it rest for 10 minutes.
9. Put the skillet back on the stove over medium heat, and add the stock and the balsamic vinegar. Scrape up any browned bits as you whisk them into the sauce.
10. Warm the sauce until it thickens just a bit, about 3-5 minutes. Slice the rested lamb and serve with the sauce drizzled over the top.
