Lamb and Fresh Goat Cheese Roulade
By: Corrinne
Published: Wednesday, April 20, 2011 - 10:16am

Ingredients




1 (4 oz.) fresh goat cheese, Chavrie log
8 2-ounce lamb loins
2 tablespoons olive oil
4 oz. baby spinach
1 tablespoon garlic (chopped)
3 tablespoons cooking oil
salt and pepper to season

Preparation

1 Heat 2 tbsp. olive oil in a sauté pan over medium high heat. 2 Add the garlic and sauté for 10 seconds then add the spinach and sauté only until the spinach wilts. 3 Set aside to cool. 4 Lay out the lamb loin and butterfly to create a flat piece about 6 inches wide. 5 Season the loin with salt and pepper. 6 Squeeze the excess water from the spinach and spread evenly over the lamb loin. 7 Split the goat cheese in half lengthwise and then in half again to create 4 lengthwise quarters. 8 Place 2 quarters end to end on each prepared lamb loin. 9 Roll and truss each prepared loin. 10 Preheat oven to 375°F. 11 In a large sauté pan, heat cooking oil over medium high heat and sear each loin for 3-4 minutes on all sides. 12 Roast lamb loins in the oven for 10 -12 minutes until an internal temperature of 120°F is reached. 13 Remove from the oven and let rest for 10 minutes. 14 Remove string and slice into ½ medallions. 15 Divide among 2 plates and serve.