Lamb and Fresh Goat Cheese Roulade
Ingredients
1 (4 oz.) fresh goat cheese, Chavrie log
8 2-ounce lamb loins
2 tablespoons olive oil
4 oz. baby spinach
1 tablespoon garlic (chopped)
3 tablespoons cooking oil
salt and pepper to season
Preparation
1
Heat 2 tbsp. olive oil in a sauté pan over medium high heat.
2
Add the garlic and sauté for 10 seconds then add the spinach and sauté only until the spinach wilts.
3
Set aside to cool.
4
Lay out the lamb loin and butterfly to create a flat piece about 6 inches wide.
5
Season the loin with salt and pepper.
6
Squeeze the excess water from the spinach and spread evenly over the lamb loin.
7
Split the goat cheese in half lengthwise and then in half again to create 4 lengthwise quarters.
8
Place 2 quarters end to end on each prepared lamb loin.
9
Roll and truss each prepared loin.
10
Preheat oven to 375°F.
11
In a large sauté pan, heat cooking oil over medium high heat and sear each loin for 3-4 minutes on all sides.
12
Roast lamb loins in the oven for 10 -12 minutes until an internal temperature of 120°F is reached.
13
Remove from the oven and let rest for 10 minutes.
14
Remove string and slice into ½ medallions.
15
Divide among 2 plates and serve.
.
Yield:
6 servings
Added:
Wednesday, April 20, 2011 - 10:16am
