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Serrano and Spinach-Stuffed Leg of Lamb

Change up your roast and enjoy some lamb inspired by the flavors of Spain. When you can’t take your family to Spain to celebrate, bring a little bit to them.

A Spanish inspired lamb recipe from the Taste Canada Award shortlisted cookbook, Best of Bridge Everyday Celebrations

  1. 6 cups (1.5 L) baby spinach
  2. 2 tbsp (30 mL) canola oil
  3. 1 onion, chopped
  4. 3 garlic cloves, minced
  5. 2 tsp (10 mL) chopped fresh thyme
  6. 2 tsp (10 mL) chopped fresh mint
  7. 1/2 cup (125 mL) shredded Manchego cheese
  8. 1/3 cup (75 mL) seasoned dry bread crumbs
  9. 1/4 cup (60 mL) chopped sun-dried tomatoes in oil, drained
  10. 3 tbsp (45 mL) chopped fresh dill
  11. 1/4 tsp (1 mL) each salt and black pepper, divided
  12. 1 boneless butterflied leg of lamb (about 3 lb/1.5 kg)
  13. 4 slices Serrano ham or prosciutto
  1. In a large nonstick skillet, cook spinach over medium-high heat for about 3 minutes or until wilted. Drain well and squeeze out liquid. Chop coarsely and place in a bowl; set aside.
  2. Return skillet to medium heat. Add oil, onion, garlic, thyme and mint. Cook, stirring for about 4 minutes or until softened. Stir into spinach mixture and let cool slightly. Stir in cheese, bread crumbs, sun-dried tomatoes, dill and half each of the salt and pepper; set aside.
  3. Place lamb leg fat side down on surface and lay Serrano ham over top. Spread with spinach mixture, leaving a 1-inch (2.5 cm) border all around. Starting at narrow end, roll up jelly roll style.
  4. Tie roast with kitchen string at 1-inch (2.5 cm) intervals. Sprinkle with remaining salt and pepper. Prepare a gas grill for indirect heat: Turn all burners to medium-high heat and close lid. When temperature reaches 325°F to 350°F (160°C to 180°C), turn off one of the burners, creating an indirect heat area, and adjust burners to maintain temperature.
  5. Brown lamb on lit side of grill on all sides, then place lamb on unlit side of grill for about 45 minutes. Turn lamb leg once halfway through, and remove from heat once meat thermometer registers 140°F (60°C) for rare. Transfer to cutting board and let rest for about 10 minutes before slicing.
  6. Serves 10
  1. Oven Roasting Variation
  2. Roast lamb in 350°F (180°C) oven for about 1 ½ hours.
The Best of Bridge

This recipe is available in the book Best of Bridge Everyday Celebrations.