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Keto Dinner

Spinach-Stuffed Lamb

There's something truly special about a beautifully roasted leg of lamb, and when it's stuffed with creamy feta and spinach, it becomes the star of any keto dinner. I love how this dish looks impressive but comes together with simple steps. The combination of garlic, rosemary, and tangy cheese makes every slice so savoury.

20 min Prep time 90 min Cook time 110 min Total time 8 Servings 520 Calories
Spinach-Stuffed Lamb

Ingredients

  • tablespoons minced garlic
  • tablespoon olive oil
  • (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • ounces crumbled goat cheese or feta cheese
  • /4 teaspoon salt, divided
  • /4 teaspoon pepper, divided
  • (5 pound) boneless butterflied leg of lamb, trimmed
  • cloves garlic, slivered
  • tablespoons minced fresh rosemary

Instructions

  1. Step 1

    I start by sautéing the minced garlic in olive oil for about 2-3 minutes until fragrant, then remove it from the heat. Into the skillet, I stir the thawed and squeezed-dry spinach, crumbled cheese, and half of the salt and pepper, mixing everything together well. Now, I prepare the lamb: I untie it and open it flat, then gently pound or press it to an even 3/4-inch thickness. I spread the spinach filling evenly over the meat, leaving a 1-inch border. Starting from a short side, I roll it up tightly, tucking in the ends, and secure it with kitchen string at 2-inch intervals. Using a sharp knife, I cut small slits in the surface and insert the slivers of garlic. Then I sprinkle the rosemary and the remaining salt and pepper all over the roast. I place the lamb seam side down on a rack in a roasting pan. I cover it and bake at 425°F for 1 hour. After that, I uncover it and continue baking for another 15-30 minutes, or until it's beautifully browned and a thermometer reads 160°F, basting occasionally with the pan juices. I let it rest for 10-15 minutes before slicing—this keeps it juicy.

Chef's Tip

My secret is to let the lamb sit at room temperature for 30 minutes before cooking—it helps it roast more evenly. Also, don't skip resting the meat; it allows the juices to redistribute, making every slice perfectly moist.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slices gently in a skillet with a splash of broth or in the oven, covered, to keep them tender.

Variation Tips

Try using goat cheese instead of feta for a creamier texture. For a Mediterranean touch, stir in chopped sun-dried tomatoes or pitted kalamata olives into the spinach filling. Serve alongside roasted cauliflower or a fresh Greek salad to complete the meal.

Frequently Asked Questions