Leg Of Lamb With Goat Cheese Recipes

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STUFFED LEG OF LAMB



Stuffed Leg of Lamb image

Rolled leg of lamb stuffed with spinach, goat's cheese and pine nuts. Suggested: Serve with Brussels sprouts cooked in butter and fresh garlic. A scrumptious Irish cuisine that is sure to please!

Provided by Patrick

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h25m

Yield 8

Number Of Ingredients 12

1 (5 pound) boneless leg of lamb
salt and black pepper to taste
1 (10 ounce) bag fresh spinach leaves
6 ounces goat cheese, or more if needed
2 teaspoons pine nuts
kitchen twine
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 tablespoon sesame oil

Steps:

  • Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
  • Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
  • In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
  • Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 14.6 g, Cholesterol 132.1 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.2 g, SaturatedFat 13.3 g, Sodium 1092.5 mg, Sugar 0.8 g

PANKO-CRUSTED RACK OF LAMB



Panko-Crusted Rack of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

4 ounces creamy goat cheese, such as Montrachet
1 1/4 cups panko (Japanese bread flakes)
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
2 teaspoons minced fresh thyme leaves
Fleur de sel or sea salt and freshly ground black pepper
Good olive oil
2 racks of lamb (1 1/2 pounds each), trimmed and frenched (see Cook's Notes)
3 tablespoons good Dijon mustard

Steps:

  • Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
  • In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
  • Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat-side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
  • Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.

ROASTED RACK OF LAMB WITH BASIL HONEY GOAT CHEESE SAUCE.



Roasted Rack of Lamb with Basil Honey Goat Cheese Sauce. image

The rack of lamb comes alive with the sweet sauce!

Provided by Tieghan Gerard

Categories     Main Course

Time 40m

Number Of Ingredients 15

2 (2-3 pound) frenched rack of lamb
kosher salt and pepper
1/4 cup olive oil
4 cloves garlic, minced or grated
1/4 cup fresh oregano
1 tablespoon cumin seeds
zest of 1 lemon
1 teaspoon crushed red pepper flakes
1 pound carrots, halved if large
6 ounces creamy goat cheesy, at room temperature
1/4 cup crème fraîche or plain greek yogurt, at room temperature
2 tablespoons honey
1/4 cup fresh basil or mint
zest of 1 lemon
kosher salt and pepper

Steps:

  • 1. On a large, rimmed baking sheet, season the racks generously with salt and pepper. 2. In a food processor, combine the olive oil, garlic, oregano, cumin seeds, lemon zest, and crushed red pepper flakes. Pulse until combined. Rub the mixture evenly over both racks. Arrange the carrots around the lamb. Let stand at room temperature for 30 minutes to 1 hour or cover and place in the fridge overnight. 3. Preheat the oven to 425 degrees F. 4. Roast the lamb for for 15 minutes, then flip and roast another 10 minutes for medium-rare. Remove and let stand 10 minutes before slicing. 5. Meanwhile, make the sauce. In blender, combine the goat cheese, crème fraîche, honey, and basil until smooth. Stir in the lemons zest and season to taste with salt and pepper. 6. Slice the lamb in between the bones and serve with the goat cheese sauce.

Nutrition Facts : Calories 611 kcal, Carbohydrate 12 g, Protein 17 g, Fat 41 g, SaturatedFat 17 g, Cholesterol 76 mg, Sodium 183 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

LEG OF LAMB WITH GOAT CHEESE



Leg of Lamb With Goat Cheese image

Make and share this Leg of Lamb With Goat Cheese recipe from Food.com.

Provided by DrGaellon

Categories     Lamb/Sheep

Time 1h35m

Yield 10-12 serving(s)

Number Of Ingredients 12

12 stems fresh thyme, divided
8 stems fresh oregano, divided
6 leaves of fresh mint
3 teaspoons finely grated lemon zest, divided
4 minced garlic cloves, divided
3 lbs boneless leg of lamb, butterflied
7 ounces goat cheese, at room temperature (with herbs)
2 cups cabernet sauvignon wine
2 tablespoons freshly squeezed lemon juice
1/4 cup honey
salt
fresh ground black pepper

Steps:

  • Strip the leaves off 5-6 stems of thyme, 3-4 stems of oregano and 5-6 mint leaves. Chop finely and mix with 1 tsp lemon zest and half the garlic. Open the butterflied leg of lamb completely until flat. Spread herbs over cut surface. Spread goat cheese over herbs, distributing as evenly as possible. Roll leg back together and tie with butcher's twine.
  • Place stuffed leg into a large zip top bag. Combine wine, lemon juice and honey, stirring until honey dissolves. Add to bag with several more stems of thyme and oregano and remaining lemon zest. Press out as much air as possible and refrigerate 1-2 hours, turning over at least once.
  • Preheat oven to 300°F Remove roast from marinade and dry thoroughly. Sprinkle with salt and pepper and place on a rimmed cookie sheet. Roast 20-25 minutes per lb, or until the internal temperature reaches 135 for rare or 145 for medium. Remove from oven and tent with foil. Let rest 10-15 minutes, until the temperature comes up to 140 for rare or 150 for medium. Remove strings, slice and serve.

Nutrition Facts : Calories 452.4, Fat 29.2, SaturatedFat 14.2, Cholesterol 109.6, Sodium 179.2, Carbohydrate 9.4, Fiber 0.1, Sugar 7.6, Protein 28.8

BONELESS LEG OF LAMB WITH HERBED GOAT CHEESE



Boneless Leg of Lamb with Herbed Goat Cheese image

Rosemary and garlic bring out the rich, unique flavor of the meat in this exquisite meal, while goat cheese and dried cranberries bring another savory layer of flavor.

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 9

1 boneless leg of lamb
16 oz. goat cheese
2 Tbsp. chopped garlic
1/4 cup fresh rosemary
1/4 cup fresh parsley
1 cup Ocean Spray® Craisins®
3 Tbsp. olive oil
2 tsp. salt
2 tsp. pepper

Steps:

  • Preheat oven to 450°F. Remove netting from lamb and place on cutting board. Open the meat up and season with salt and pepper. In a mixing bowl, combine the goat cheese, garlic, parsley, rosemary and Craisins®. Place the goat cheese mixture in the middle of the lamb opening and fold side layer on top of lamb. Cut 12 pieces of twine and tie lamb so goat cheese mixture is intact. Season the outer layer of lamb with salt and pepper. Cook lamb at 450°F for 20 minutes. Turn oven down to 400°F and cook for another 55 minutes. Take out of the oven and let rest for 15 minutes before slicing.

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