Lamb Roast with Spinach and Cheese

April 8, 2020

Kory Cheshier

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.

Ingredients

1 2-poundboneless lamb roast

2 tablespoonsolive oil

3cloves garlic, chopped

2thin slices prosciutto (optional)

4 ouncesgrated Parmesan cheese

25fresh raw spinach leaves

fresh rosemary sprigs

2 tablespoonsbutter

salt and pepper

1/4 cuptequila 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.