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How to make Roast lamb with spinach, ricotta & pine nuts

Yield = 4
Prep time: 0:15
Cook time: 0:35
Total time: 0:50

Ingredients

  • 90g (1/3 cup) low-fat ricotta
  • 2 tablespoons pine nuts, toasted
  • 1 teaspoon finely grated lemon rind
  • 1 garlic clove, crushed
  • 2 (about 250g each) lamb mini roasts
  • 50g baby spinach leaves
  • Olive oil spray
  • 2 bunches baby (Dutch) carrots, trimmed, peeled
  • Zucchini, cut into batons, steamed, to serve

Method

  • Step 1 Preheat oven to 200°C. Combine the ricotta, pine nuts, lemon rind and garlic in a bowl. Season with pepper. Use a sharp knife to cut a deep pocket along 1 side of 1 lamb roast (don’t cut all the way through). Stuff with half the ricotta mixture and half the spinach. Use a toothpick to secure. Repeat with the remaining lamb, ricotta mixture and spinach.
  • Step 2 Heat a large frying pan over high heat. Spray with oil. Cook the lamb for 1-2 minutes each side or until browned. Transfer to a roasting pan.
  • Step 3 Arrange the carrots around the lamb. Spray with oil. Season with pepper. Roast for 20-25 minutes for medium or until the lamb is cooked to your liking. Transfer the lamb to a plate. Cover with foil. Set aside for 5 minutes to rest. Roast carrots for a further 5 minutes or until tender.
  • Step 4 Thickly slice the lamb. Serve with the carrots and zucchini.