Are you beginning to make your plans for Easter dinner? It’s coming up sooner than you think! Easter is a great time to get the family together for a special meal. A traditional Easter meal consists of serving lamb, but there are many ways to prepare it. One of the most delicious is a stuffed leg of lamb filled with fresh spinach, goat cheese, and pine nuts.
Why is lamb the traditional meal for Easter?
Eating lamb for Easter has its roots in the religious traditions of Judaism and Christianity. In the Jewish tradition, the Passover meal, which commemorates the Israelites’ liberation from slavery in Egypt, includes a roasted lamb as the main dish. This tradition dates back to the time when the Israelites were instructed to slaughter a lamb and mark their doorposts with its blood so that the Angel of Death would pass over their homes and spare their firstborn sons.
In Christianity, lamb is associated with the sacrifice of Jesus Christ, often called the “Lamb of God.” The Last Supper, which is the final meal that Jesus shared with his disciples before his crucifixion, is believed to have been a Passover meal that included roasted lamb. Therefore, lamb has become a traditional Easter food in many Christian communities, symbolizing the sacrifice of Jesus and the celebration of his resurrection.
In addition to its religious significance, lamb is also a traditional springtime food, as lambs are typically born in the early spring. Therefore, lamb is often associated with the renewal and rebirth that are celebrated during the Easter season.
Tips for Roasting a Stuffed Leg of Lamb
Roasting a stuffed leg of lamb can be challenging, but with the proper technique, you can achieve a delicious and succulent roast. Here are some tips for successfully roasting a stuffed leg of lamb:
- Choose the right cut: Look for a leg of lamb that is tender and has a good amount of marbling. You can also ask your butcher to bone and butterfly the leg of lamb for easier stuffing.
- Prepare the stuffing: Choose a stuffing that complements the lamb, such as an herb and breadcrumb stuffing or a fruit and nut stuffing. Make sure the stuffing is moist enough to prevent it from drying out during cooking.
- Season the lamb: Rub the lamb with olive oil and season it with salt, pepper, and any other herbs or spices of your choice. This will enhance the flavor of the lamb and create a crispy exterior during cooking.
- Stuff the lamb: Spread the stuffing evenly over the inside of the lamb, leaving a bit of space around the edges. Roll the lamb tightly and tie it securely with kitchen twine.
- Roast the lamb: Roast the lamb in the oven for about 20-25 minutes per pound or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Baste the lamb with the pan juices every 30 minutes to keep it moist and flavorful.
- Let the lamb rest: Once cooked, remove it from the oven and let it rest for 10-15 minutes before slicing. This will allow the juices to redistribute and make the lamb more tender.
Ingredients:
In addition to these ingredients, you’ll need some kitchen twine to secure the meat around the stuffing
- One 5-pound TBS boneless leg of lamb
- 6 to 8 ounces of goat cheese
- 2 teaspoons of pine nuts
- One 10-ounce bag of fresh spinach leaves
- salt and pepper to taste
- 1 cup flour
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1 tablespoon sesame oil
Directions for making stuffed leg of lamb:
- Preheat the oven to 400°F.
- Open up the leg of lamb on a large cutting bone with the boned side of the roast on top. Use a sharp knife to cut away the excess fat. Next, cut 1/2-inch deep slits about 2 inches apart on the meat to help it lie flat. Cover the meat with plastic wrap and pound it with a mallet until the roast is about 3/4 of an inch thick.
- Season the top of the roast with salt and pepper. Place the spinach leaves evenly on top of the meat, leaving about 1/2 inch border on each side. Sprinkle crumbled goat cheese on top of the spinach. Finally, sprinkle the pine nuts on top of the cheese.
- Roll the meat into a tight cylinder and secure it with the kitchen twine. Add twine ties at 2-inch intervals. Don’t worry if some of the stuffing squeezes out a bit.
- In a baking dish, mix together the flour, tablespoon of salt and pepper, thyme, and fennel seeds. Press the roast cylinder into the flour mixture so that it is completely coated.
- Use an oven-proof or cast-iron skillet to sear the meat. Heat the sesame oil over medium heat until it begins to shimmer. Place the meat into the skillet and sear each side to a golden brown color, including the ends of the cylinder.
- Place the skillet with the roast into the oven. Roast the lamb to an internal temperature of 145°F. This will take about 40 minutes, but use a thermometer to measure the internal temperature of the meat.
- Remove the lamb from the oven and cover it with two sheets of aluminum foil. Allow the roast to rest for 15 minutes before slicing. Don’t forget to cut away the twine as you slice and serve the lamb.
Make your Easter Dinner memorable with delicious meat and produce from The Butcher Shop.
Shopping for all the ingredients for Easter dinner is time-consuming and tedious. Let us make it easier for you! The Butcher Shop is your one-stop shop for everything you need to cook an Easter dinner to remember! Our meats are locally sourced, so your guests will enjoy the freshest food at your dinner party. Call us at 541-830-3369 or visit our store to pre-order everything you need for your special dinner.