Lamb Roulade with Fresh Goat Cheese

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