I’m a fan of bringing a little something extra to the table. This pancetta and spinach stuffed leg of lamb is a perfect example. You start with a leg of lamb and stuff it with a mix of garlic and herbs, spinach, and crispy pancetta. Then it gets rolled and roasted to make the most gorgeously appetizing leg of lamb.

The pancetta does double duty here. It not only adds a rich, savory flavor but also seasons the lamb perfectly as it cooks so don’t get too generous with the salt for this one. In the recipe video, you’ll see how it all comes together, along with the sides we had: sweet potato cornbread for a comfy, slightly sweet touch; creamy Parmesan risotto to add some indulgence; and roasted broccolini to balance it all out.

And let’s not forget dessert! We finished the meal with a stunning Lemon Meringue pound cake. Bright, citrusy lemon flavor paired with fluffy, toasted meringue made for the perfect ending to this meal. I used Shani Whisonant of Begin with Butter’s recipe, and it was so good I can’t recommend it enough! Check it out here: https://beginwithbutter.com/the-lemon-meringue-pound-cake/

Ok so listen, if you can find one at a reasonable price – it’s absolutely worth getting the leg of lamb already butterflied. It just makes this that much easier. If you can only find a leg of lamb I promise it will be fine, it just won’t be your favorite step. Whichever you do, make sure it’s boneless.

I recommend hopping on youtube and watching a quick video on how to butterfly a leg of lamb.  

Pancetta and Spinach Stuffed Leg of Lamb
Pin
Print

Pancetta and Spinach Stuffed Leg of Lamb

Course: DinnerDifficulty: Medium
Prep time

20

minutes
Cooking time

1

hour 

40

minutes
Total time

2

hours 

Juicy and tender lamb is filleted and packed with a savory mix of garlic, fresh herbs, spinach, and salty, crispy pancetta. As it roasts, all those flavors come together into a dish that’s full of rich, mouthwatering goodness with a perfectly crispy exterior that just seals the deal. It’s the kind of dish that turns any meal into something special.

Ingredients

  • 1 boneless leg of lamb (about 3-4 lbs)

  • 6 oz pancetta, chopped small

  • 1/4 cup fresh parsley, chopped

  • 2 Tbs fresh rosemary, chopped

  • 4 cloves fresh garlic, thinly sliced

  • 2 -3 Tbs Olive Oil

  • 2 cups fresh spinach, roughly chopped

  • 2 lemons, quartered

  • 1/2 cup broth (chicken or vegetable) , for the roasting pan

  • Salt and pepper, to taste

Directions

  • Prepare the Lamb
    -Preheat the oven to 375°F.
    -Start by butterflying the leg of lamb. Then lay it out flat and score the lamb in a crisscross pattern to allow the filling to seep in.
  • Make the Herb Mixture
    -In a small bowl, combine the chopped parsley, rosemary, garlic, and some salt.
    -Add the olive oil and combine to create a paste. Rub this mixture evenly onto the inside of the lamb, making sure it’s well-coated all over.
  • Add the Pancetta and Spinach
    -Cook the pancetta in a pan until crispy. Spread the pancetta over the herb mixture on the lamb. Top it with the chopped spinach.
  • Roll and Tie the Lamb
    -Carefully roll the lamb up around the filling, ensuring the ends are tucked in. Tie it with kitchen twine to secure the roll and prevent it from bursting open during cooking.
  • Prepare for Roasting
    -Set a cooling rack on a large cast-iron skillet or roasting pan. Add the lemons and any rosemary you have left to the bottom of the pan along with the broth. This helps to create steam and keep the lamb moist during roasting. Place the rolled lamb on top of the rack.
  • Roast the Lamb
    -Roast the lamb for 1 1/2 to 2 hours, or until the internal temperature reaches 145°F for medium-rare, or longer if you prefer it more done. Baste the lamb occasionally with the pan juices to keep it moist and flavorful. Allow lamb to rest 10-15 minutes before slicing.

Recipe Video

Notes

  • Squeeze the roasted lemons over the lamb just before serving for an extra hit of bright, citrusy flavor.