Lamb and Fresh Goat Cheese Roulade

Prepare the Spinach Filling:

• Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat.
• Add the garlic and sauté for about 10 seconds, just until fragrant.
• Add the spinach and sauté briefly until wilted.
• Remove from heat, allow to cool, and squeeze out excess water.

Prepare the Lamb:

• Lay the lamb loin flat on a cutting board and butterfly it to create a piece about 6 inches wide.
• Season both sides generously with salt and pepper.
• Spread the prepared spinach evenly over the surface of the lamb.
• Cut the goat cheese into 4 lengthwise quarters. Place two quarters end-to-end along the center of the spinach layer.

Roll and Truss the Lamb:

• Carefully roll the lamb loin tightly around the filling. Use kitchen twine to truss the roulade, securing it in place for even cooking.

Sear the Lamb:

• Preheat the oven to 375°F (190°C).
• In a large sauté pan, heat a drizzle of cooking oil over medium-high heat.
• Sear the trussed lamb roulades for 3–4 minutes on each side until browned.

Roast the Lamb:

• Transfer the seared roulades to the oven and roast for 10–12 minutes, or until the internal temperature reaches 120°F (49°C) for medium-rare.
• Remove from the oven and allow the roulades to rest for 10 minutes.

Serve:

• Remove the trussing string and slice the roulades into medallions.
• Divide the medallions among two plates and serve immediately.