Lamb and Fresh Goat Cheese Roulade

Heat 2 tablespoons olive oil in a sauté pan over medium-high heat.

Add the chopped garlic and sauté for 10 seconds. Then add the baby spinach and sauté until the spinach wilts.

Set the garlic and spinach mixture aside to cool.

Lay out each lamb loin and butterfly it to create a flat piece approximately 6 inches wide.

Season the butterflied lamb loins with salt and pepper.

Squeeze excess water from the cooled spinach mixture and spread it evenly over each lamb loin.

Cut the goat cheese log in half lengthwise, then cut each half in half again to create four lengthwise quarters.

Place two goat cheese quarters end-to-end on each prepared lamb loin.

Roll each prepared loin tightly and truss with cooking twine.

Preheat oven to 375°F.

In a large sauté pan, heat cooking oil over medium-high heat and sear each trussed lamb loin for 3-4 minutes on all sides.

Roast lamb loins in the preheated oven for 10-12 minutes, or until an internal temperature of 120°F is reached.

Remove lamb loins from the oven and let rest for 10 minutes.

Remove cooking twine and slice the lamb loins into 1/2-inch thick medallions.

Divide the medallions among two plates and serve.