Name: Provencal Lamb Roulade Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Provencal
Ingredients: 4 lb Boneless leg of lamb; 1/4 cup Vegetable oil; Salt, to taste; Black pepper, to taste; 1 cup chopped Portobella mushrooms; 1 cup chopped Pine nuts; 2 cups fresh Spinach leaves, washed and chopped; 3 oz grated Fontina cheese; Vegetable oil, enough to bind the mixture

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Introduction

This Provencal Lamb Roulade is a flavorful and elegant dish perfect for special occasions or a refined family dinner. Filled with a savory mixture of mushrooms, pine nuts, spinach, and Fontina cheese, it promises a tender and juicy centerpiece that will impress your guests.

The image shows several thick slices of rolled meat arranged closely on a white plate, each slice revealing multiple layers: a brown, slightly crispy outer layer of cooked meat, a pinkish inner layer of tender meat, and inside this, a green leafy layer mixed with white creamy cheese, pieces of mushrooms, and scattered light tan pine nuts adding texture. The slices are garnished with small green herb leaves, all placed over a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lb Boneless leg of lamb
1 cup chopped Portobella mushrooms
1 cup chopped Pine nuts
2 cups fresh Spinach leaves (washed and chopped)
3 oz grated Fontina cheese
1/4 cup Vegetable oil
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 325°F (165°C).
Step 2: Prepare the lamb by trimming off the narrower end. Lay it flat and carefully slice horizontally through the meat to butterfly the roast, creating a flat, even surface about 1 inch thick.
Step 3: Drizzle vegetable oil over both sides of the lamb and season generously with salt and pepper.
Step 4: In a food processor, combine mushrooms, pine nuts, spinach, and grated Fontina cheese. Chop until finely minced and add just enough oil to bind the mixture together.
Step 5: Spread the filling evenly over the flattened lamb, leaving a small border around the edges. Roll the lamb tightly without squeezing out the filling and secure with kitchen twine at intervals.
Step 6: Place the roulade seam side down on a rack in a roasting pan. Roast for 40 to 50 minutes, or until an instant-read thermometer registers 130°F (54°C) for medium-rare.
Step 7: Remove the lamb from the oven and let it rest uncovered for 15 to 30 minutes before slicing.
Step 8: Remove the twine carefully and slice the roulade into rounds to serve.

Tips & Variations

For extra flavor, marinate the lamb in garlic and herbs overnight before butterflying.
Substitute Fontina cheese with Gruyère or mozzarella for a different cheesy note.
Serve with a side of roasted vegetables or a fresh green salad to balance the rich flavors.

Storage

Store any leftover lamb roulade in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at low temperature to maintain juiciness or enjoy cold as part of a sandwich or salad.

How to Serve

The image shows a white rectangular plate with several slices of meat roulade arranged neatly. Each thick slice has three layers: the outer layer is a brown cooked meat with a slightly crispy texture, the middle layer is a dark green layer of cooked spinach, and the inner layer includes light brown mushrooms and bits of ground nuts or cheese. Some toasted pine nuts and small green herb bits are sprinkled on and around the slices for garnish. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the lamb roulade ahead of time?

Yes, you can assemble the roulade a few hours in advance and keep it refrigerated until ready to roast. Just bring it to room temperature before placing it in the oven for even cooking.

What if I don’t have a food processor for the filling?

You can finely chop the mushrooms, pine nuts, spinach, and cheese by hand. It may take a bit more time but will still work well for the filling.