Heat 2 tbsp. olive oil in a sauté pan over medium high heat.
Add the garlic and sauté for 10 seconds then add the spinach and sauté only until the spinach wilts.
Set aside to cool.
Lay out the lamb loin and butterfly to create a flat piece about 6 inches wide.
Season the loin with salt and pepper.
Squeeze the excess water from the spinach and spread evenly over the lamb loin.
Split the goat cheese in half lengthwise and then in half again to create 4 lengthwise quarters.
Place 2 quarters end to end on each prepared lamb loin.
Roll and truss each prepared loin.
Preheat oven to 375°F.
In a large sauté pan, heat cooking oil over medium high heat and sear each loin for 3-4 minutes on all sides.
Roast lamb loins in the oven for 10 -12 minutes until an internal temperature of 120°F is reached.
Remove from the oven and let rest for 10 minutes.
Remove string and slice into ½ medallions.
Divide among 2 plates and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (369g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 838 (78%)|
|Amt Per Serving||% DV|
|Total Fat 93.1g||124 %|
|Saturated Fat 36.3g||181 %|
|Monounsaturated Fat 40.8g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 208.1mg||64 %|
|Sodium 548.9mg||19 %|
|Potassium 619.7mg||16 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 3.6g|
|Protein 53.1g||76 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1074
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!