Herbed Lamb Roulade

Main Ingredient:

Lamb

Ingredients:

• 700g boneless lamb shoulder
• 1 cup fresh spinach leaves
• 100g feta cheese
• 50g sundried tomatoes
• 1 red onion
• 1 garlic clove, minced
• 2 tbsp fresh rosemary
• 2 tbsp fresh thyme
• 2 tbsp olive oil
• Salt and pepper to taste
• Toothpicks or kitchen twine for securing

Nutrition (per serving, serves 4):

• Calories: 540
• Protein: 54 g
• Fat: 32 g
• Carbs: 12 g

Instructions:

1. Preheat your oven to 350°F (180°C).
2. Flatten the lamb shoulder. Use a meat tenderizer or a rolling pin to flatten the lamb to about 1/2 inch thickness.
3. In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the onions, garlic, and sun-dried tomatoes. Sauté until the onions are translucent.
4. Spread spinach leaves over the flattened lamb. Add the sautéed onions, garlic, and sun-dried tomatoes on top. Spread the feta cheese evenly across the top.
5. Tightly roll up the lamb shoulder. Secure with toothpicks or tie with kitchen twine.
6. Rub the outside of the lamb with the remaining olive oil, rosemary, thyme, salt, and pepper.
7. Place your roulade on a roasting pan and roast for about 1 hour or until the lamb reaches an internal temperature of 145°F (63°C).
8. Allow to rest for 15 minutes before cutting into slices.

Plating:

Place two slices of the Herbed Lamb Roulade in the center of the plate, allowing the vibrant spirals of spinach, tomato, and feta to be visible. Beside it, lay a garnish of fresh rosemary and thyme. The presentation should clearly show the tender lamb encasing a colorful and flavorful filling, emanating rustic elegance and inviting the diner to delve in. The overall aesthetic should be sleek yet hearty, symbolizing the perfect blend of comfort and health.