Lamb Roast with Spinach and Cheese

A fantastic Spring dish using local lamb, spinach and tequila. This recipe is super versatile. You can use any kind of temder greens, kale, arugula, etc and any kind of sipping whiskey, bourbon or tequila. We used local TC Craft Anejo Tequila, which we love. Check out our virtual tasting with TC Craft here. For local lamb, check out Ladies of the Lamb available at Nashville Farmers' Market on Saturdays.

Photography By Jill Melton | April 08, 2020

Ingredients

1 2-pound boneless lamb roast
2 tablespoons olive oil
3 cloves garlic, chopped
2 thin slices prosciutto (optional)
4 ounces grated Parmesan cheese
25 fresh raw spinach leaves
fresh rosemary sprigs
2 tablespoons butter
salt and pepper
1/4 cup tequila or brandy

Preparation

Unroll roast and lay flat. If need be butterfly with a sharp knife, until roast is flat. Cover with parchment and pound until ¼-inch thick.
Stir together olive oil and garlic. Brush roast with half the garlic oil. Sprinkle with pepper.
Arrange prosciutto over entire surface of roast. Top with cheese and spinach leaves. Carefully roll meat lengthwise into a long slender roll. Using kitchen twine, tie to secure (or push back in butcher net if it came in one).
Tuck rosemary under net. Combine remaining garlic oil and butter in a Dutch oven or deep skillet; place over medium heat. Add roast, turning to brown all sides.
Add tequila or brandy to pan. Place pan in oven and cook 30-40 minutes or until thermometer registers at least 150. Let stand 10 minutes. Remove twine and slice.