A delightful way to prepare a boned leg of lamb - rolled up with spinach, goats cheese and pine nuts. Serve with Brussels sprouts cooking in butter and garlic.
Fantastic recipe! Would've given it a 5 if I didn't find it a bit bland too, so instead of fennel I used my old "cure all" Montreal Steak Spice, on the outside. Perfect! - 26 Oct 2010 (Review from Allrecipes USA and Canada)
I cooked this last night and it turned out beautiful and tasted great. Got wonderful compliments. I softened the goat cheese and stirred in some fresh rosemary, thyme, parslel, and a couple minced garlic cloves before spreading it onto the spinach. Also used Lawry's Seasoned Pepper in the flour mixture and put more on the surface before baking. I think this gave it more of the flavor that some reviewers were missing. All in all, a wonderful recipe and I'm so glad I found it!!! (Most of us "tweak" everything a bit......doesn't mean the original wouldn't have been great, too.) - 06 May 2012 (Review from Allrecipes USA and Canada)
I eat lamb, and this looks amazing. I paired this with red skin mashed potatoes. I opted out on the fennel and used rosemary instead. I'm just not a big fan of fennel seeds. - 12 Nov 2009 (Review from Allrecipes USA and Canada)