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Provencal Lamb Roulade Recipe

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★★★★★

4.6 from 75 reviews

This Provencal Lamb Roulade is a flavorful and elegant roast featuring a tender boneless leg of lamb filled with a savory mix of chopped Portobella mushrooms, pine nuts, fresh spinach, and creamy Fontina cheese. Rolled tightly and oven-roasted to medium-rare perfection, this dish offers a beautiful presentation and a rich combination of textures and flavors perfect for special occasions or a gourmet family dinner.

Ingredients

Scale

Lamb

  • 4 lb Boneless leg of lamb
  • 1/4 cup Vegetable oil
  • Salt, to taste
  • Black pepper, to taste

Filling

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (165°C) to ensure it reaches the right temperature for roasting the lamb roulade evenly.
  2. Prepare the Lamb: Trim off the narrower end of the leg of lamb. Lay it flat on a cutting surface and carefully butterfly it by slicing horizontally to create an even, flat surface about 1-inch thick for the filling.
  3. Season the Lamb: Drizzle vegetable oil over both sides of the lamb and season generously with salt and black pepper to enhance the natural flavors of the meat.
  4. Prepare the Filling: Using a food processor, pulse the Portobella mushrooms, pine nuts, spinach, and grated Fontina cheese until finely minced. Add just enough vegetable oil to the mixture so it binds together without being too wet.
  5. Fill and Roll: Evenly spread the prepared filling over the flattened lamb, leaving a small border around the edges. Carefully roll the lamb tightly to enclose the filling and secure the roll by tying it with kitchen twine at intervals to maintain its shape during roasting.
  6. Roast the Lamb: Place the rolled lamb roulade on a rack inside a roasting pan with the seam side facing down. Roast in the preheated oven for 40 to 50 minutes. Check doneness with an instant-read thermometer inserted in the thickest part; it should read 130°F (54°C) for medium-rare.
  7. Rest the Meat: Remove the lamb from the oven and let it rest, uncovered, for 15 to 30 minutes. This resting period allows the juices to redistribute, resulting in a juicier, more tender roast.
  8. Slice and Serve: Carefully cut the kitchen twine off the roulade. Slice the lamb roulade into rounds and serve warm, showcasing the beautiful spiral of filling inside.

Notes

  • Use a sharp knife to butterfly the lamb evenly for a consistent thickness and easier rolling.
  • For a nuttier flavor, lightly toast the pine nuts before chopping and adding to the filling.
  • If you don’t have a food processor, finely chop the filling ingredients by hand, though the texture won’t be as smooth.
  • Allowing the lamb to rest is crucial to retaining the juices and flavor in the roulade after roasting.
  • For more well-done meat, roast longer until the internal temperature reaches at least 145°F (63°C).
  • The roulade can be prepared ahead of time and refrigerated before roasting to save time.

Keywords: Provencal lamb roulade, lamb roast, stuffed lamb recipe, French cuisine, gourmet lamb dish

Find it online: https://reemcook.com/provencal-lamb-roulade-recipe/