Lamb stuffed with goat cheese, tomatoes and basil Recipe
Ingredients
- Stuffing
- 6 oz goat cheese, crumbled
- 6 oz sun-dried tomatoes packed in oil, drained, and coarsely chopped
- 2 oz (about 3/4 C) basil leaves, torn
- 1 clove garlic, crushed
- 3 tbsp olive oil
- 1 (3lb) boneless leg of lamb, trimmed of excess fat
- salt and pepper
Directions
- 1. Mix everything for the stuffing together gently - break up the goat cheese but don't turn it into paste.
- 2. Preheat the oven to 400F. Open the lamb out like a book. Cut some pockets in the thickest parts of the meat - this just gives you extra places into which to stuff cheese mixture. Season the flesh of the lamb with salt and pepper and spread stuffing over it, pushing the cheese mixture into any pockets you've created. Roll up, tie with string at intervals, and season well.
- 3. Place in the roasting pan and roast for 15 minutes. Decrease the temperature to 375F and roast for another 50 minutes. Transfer lamb to a carving board, cover with aluminum foil, and insulate with clean kitchen towels. Let rest 15 minutes before slicing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 8 servings | |
| Calories 458 | |
| Calories from Fat 297 | 65% |
| Total Fat 33.35g | 42% |
| Saturated Fat 12.82g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 303mg | 13% |
| Potassium 700mg | 20% |
| Total Carbs 8.51g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.55g | 0% |
| Protein 30.68g | 49% |
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Reviews
April 22, 2010
You got me here, all the ingredients I love.I've cooked/tasted this recipe!
Comments
- June 20, 2010I noticed you have a lot of recipes with goat cheese. Just got back from the South of France and my husband and I bought a nice selection of the wonderful local chèvre, a bottle of wine an "a la maison" baguette and had a beautiful lunch. This is one of the best things about renting an apartment instead of a hotel, as you can try the local products. We have been going to Haut de Cagne and many other parts of France for over 30 years and still am amazed at the huge selection of chèvre.
My family comes from Shrewsbury and I will be back visiting them in a few weeks. But when I'm in the US, I'm always longing for chèvre.
Great recipes!
Patricia 
