Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 320.95 Kcal (1344 kJ) | ||
| Calories from fat | 192.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.4g | 33% | |
|---|---|---|---|
| Cholesterol | 59.75mg | 20% | |
| Sodium | 988.9mg | 41% | |
| Potassium | 225.99mg | 5% | |
| Total Carbs | 13.3g | 4% | |
| Sugars | 0.46g | 2% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 18.14g | 36% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 212.8mg | 21% | |
| Amount Per 100 g | |||
| Calories | 311.53 Kcal (1304 kJ) | ||
| Calories from fat | 186.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.77g | 33% | |
|---|---|---|---|
| Cholesterol | 58mg | 20% | |
| Sodium | 959.89mg | 41% | |
| Potassium | 219.36mg | 5% | |
| Total Carbs | 12.91g | 4% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 17.6g | 36% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 2.1mg | 12% | |
| Calcium | 206.5mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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