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Roast Leg of Lamb Studded with Spinach, Pine Nuts and Garlic

8 servings


Dairy Free Gluten Free No Added Sugars

Nutritional Facts Per Serving

33.1 g
3.6 g
1.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 276
  • Fat 14.2 g
    • Saturated   4.3 g
    • + Trans 
  • Cholesterol 109 mg
  • Sodium   368 mg
  • Carbohydrate 3.6 g
    • Fibre   1.8 g
    • Sugars  
  • Protein 33.1 g
    • Vitamin A 28 %
    • Vitamin C 7 %
    • Calcium 7 %
    • Iron 32 %


Bring 1/2 cup of water to boil in a large skillet. Add the spinach and cook until it just wilts, about 1 to 2 minutes. Drain well, cool to room temperature, and then squeeze out the excess moisture. Coarsely chop the spinach and place in a bowl. Mix in the garlic and pine nuts.

With a long, narrow knife, make numerous, deep slits into the flesh of the lamb. Stuff the spinach mixture into the slits. Preheat the oven to 425 degrees F. Place the lamb into a roasting pan. Brush with Dijon mustard; sprinkle with rosemary, salt and pepper. Roast 20 minutes. Reduce heat to 325 degrees F and cook lamb to desired degree of doneness, checking its progress with a meat thermometer. 75-90 minutes should make medium rare in the middle.

Serving Suggestions

The richly flavoured lamb would go best with a collection of colourful, but simple to prepare side sides, such as boiled new potatoes tossed with butter and chives; boiled carrots flavoured with honey and mint; and steamed asparagus drizzled with extra virgin olive oil, lemon juice and finely chopped red bell pepper.

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