Stuffed Lamb

Stuffed Lamb Recipe from Cyprus with Spinach, Cheese, and Pine Nuts

Region / culture: Cyprus | Servings: 4

Introduction

Stuffed lamb is a delicious and impressive dish that is perfect for a special occasion or a festive meal. The combination of tender lamb, flavorful stuffing, and aromatic herbs makes this dish a standout on any dinner table.

History

Stuffed lamb has been a popular dish in many cultures for centuries. The tradition of stuffing meat with a mixture of herbs, spices, and other ingredients dates back to ancient times. In many Mediterranean and Middle Eastern countries, stuffed lamb is a traditional dish served during holidays and celebrations.

Ingredients

4 small lamb forequarter pieces (shoulder) with bones removed (ask your butcher). Stitch the forequarters together in pairs to make 2 larger pieces.
1 bunch English spinach, stems removed and leaves shredded coarsely
6 spring onions, chopped
250 g fetta cheese, crumbled
2 tbsp chopped fennel (or dill)
2 small eggs, lightly beaten
50 g pine nuts, toasted
1 tbsp washed and uncooked rice
salt and freshly ground pepper to taste
a generous splash of olive oil
a few sprigs of rosemary
4-6 cloves of garlic, crushed
lemon juice
olive oil

How to prepare

To make the stuffing, combine spinach, onion, fennel/dill, pine nuts, rice, feta cheese, and egg in a large mixing bowl. Mix well with a little olive oil.
Place half of the stuffing onto each pair of forequarters. Roll the lamb over the stuffing and tie with string.
Rub the rolled lamb with garlic, rosemary, lemon juice, and olive oil.
Leave the lamb in the refrigerator overnight (or for at least 2 hours) to allow the flavors to develop.
Preheat the oven to a very hot temperature, approximately 240°C. Cook the lamb in a roasting pan for approximately 1 hour and 40 minutes, reducing the heat to moderate (160-180°C) after 10 minutes.
Rest the lamb after removing it from the oven.

Variations

Substitute the spinach with kale or Swiss chard for a different flavor profile.
Use different types of cheese, such as goat cheese or blue cheese, for a unique twist.
Add dried fruits, such as apricots or raisins, to the stuffing for a touch of sweetness.

Cooking Tips & Tricks

Make sure to tie the lamb securely with string to hold the stuffing in place while cooking.

- Allow the lamb to marinate in the refrigerator for at least 2 hours, or overnight, to enhance the flavors.

- Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.

- Let the lamb rest for a few minutes before slicing to allow the juices to redistribute and keep the meat moist.

Serving Suggestions

Serve the stuffed lamb with a side of roasted vegetables, couscous, or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Roast the stuffed lamb in the oven for a tender and juicy result.

- Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.

Ingredient Substitutions

Use ground lamb or beef instead of lamb forequarters for a different texture.

- Substitute the pine nuts with almonds or walnuts for a different nutty flavor.

Make Ahead Tips

Prepare the stuffed lamb up to a day in advance and refrigerate until ready to cook. This allows the flavors to develop and makes for an easy and stress-free meal.

Presentation Ideas

Slice the stuffed lamb into thick rounds and arrange on a platter with fresh herbs and lemon wedges for a beautiful and elegant presentation.

Pairing Recommendations

Pair the stuffed lamb with a full-bodied red wine, such as Cabernet Sauvignon or Syrah, to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftover stuffed lamb in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature to maintain the tenderness of the meat.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 10g per serving

Proteins

Protein: 35g per serving

Vitamins and minerals

Iron: 15% of the daily recommended intake per serving

Calcium: 20% of the daily recommended intake per serving

Vitamin A: 30% of the daily recommended intake per serving

Vitamin C: 25% of the daily recommended intake per serving

Alergens

Contains dairy (fetta cheese) and nuts (pine nuts)

Summary

Stuffed lamb is a rich source of protein, vitamins, and minerals, but it is also high in fat and calories. It is a delicious and indulgent dish best enjoyed in moderation.

Summary

Stuffed lamb is a decadent and flavorful dish that is perfect for a special occasion or a festive meal. With a delicious stuffing of spinach, feta cheese, and pine nuts, this dish is sure to impress your guests and become a new favorite in your recipe repertoire.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Stuffed Lamb. It was many years ago, when I was just a young girl living in a small village in the countryside. My family always had a strong connection to food and cooking, and my grandmother was a master in the kitchen.

One day, I was helping my grandmother prepare dinner for a special family gathering. She had a twinkle in her eye as she pulled out a recipe book that had been passed down through generations. As she flipped through the pages, she landed on a page that was stained and worn from years of use. It was a recipe for Stuffed Lamb, a dish that was reserved for only the most important occasions.

My grandmother explained that this recipe had been passed down to her from her own grandmother, who had learned it from a traveler who had stayed in the village many years before. The traveler had come from a distant land and brought with him a wealth of knowledge about cooking and flavor. He had shared this recipe with my great-grandmother as a token of gratitude for her hospitality.

As my grandmother read through the ingredients and instructions, I could see the passion and excitement in her eyes. She explained each step to me in detail, making sure I understood the importance of each ingredient and technique. From preparing the lamb to mixing the stuffing of herbs, spices, and breadcrumbs, every step was crucial to the success of the dish.

I watched in awe as my grandmother expertly seasoned the lamb and carefully stuffed it with the flavorful mixture. She then tied it up with kitchen twine and placed it in the oven to roast slowly, allowing the flavors to meld together and the meat to become tender and juicy.

When the Stuffed Lamb was finally ready, the entire house was filled with the mouthwatering aroma of herbs and spices. As we sat down to eat, my family marveled at the deliciousness of the dish. The tender meat was perfectly seasoned, and the stuffing added a burst of flavor with each bite.

From that day on, the recipe for Stuffed Lamb became a staple in our family gatherings. My grandmother would often make it for special occasions, always passing down the tradition of this treasured dish to the next generation. I learned to make it myself, mastering the techniques and flavors that had been carefully handed down through the years.

As I grew older and started my own family, I continued to make Stuffed Lamb for our gatherings, sharing the story of how I had learned the recipe from my grandmother. Each time I made it, I felt a connection to my family's history and a sense of pride in carrying on a tradition that had been passed down through generations.

The recipe for Stuffed Lamb is more than just a dish to me - it is a symbol of my family's love for food, cooking, and tradition. It is a reminder of the bond that we share through the simple act of sharing a meal together. And it is a testament to the power of recipes to connect us to our past and to bring us closer to those we love.

As I look back on that day when I first discovered the recipe for Stuffed Lamb, I am filled with gratitude for the lessons that my grandmother taught me in the kitchen. Her passion for cooking and her dedication to preserving our family's traditions have inspired me to continue to explore the world of flavors and ingredients, always with a sense of reverence for the recipes that have been passed down through the generations.

And so, I will continue to make Stuffed Lamb for my family, sharing the story of how I learned the recipe and passing down the tradition to future generations. For me, this dish will always be more than just a meal - it is a connection to my past, a celebration of my heritage, and a symbol of the love that binds us together.