Spinach and Pine Nut Stuffed Leg of Lamb With Tahini Sauce

Sweet golden raisins and buttery pine nuts are the perfect complements to this flavorful spinach and pine nut stuffed a leg of lamb with tahini sauce dish.

Have This!

• 3 tbsp. olive oil
• 1 large yellow onion
• 1 package baby spinach
• 2 clove garlic
• 1/2 c. pine nuts
• 1/2 c. golden raisins
• 1 boneless leg of lamb
• 1 tbsp. salt
• Tahini sauce for serving
• 1 tsp. Freshly ground pepper
• 1 tsp. sweet paprika
• A tsp. ground coriander

Do This!

• Preheat the oven to 400 degrees F. Meanwhile, in a large sauté pan over medium-high heat, heat the olive oil. Add the onion and sauté until softened, about 8 minutes.
• Add the spinach and garlic, and sauté until the spinach is wilted about 4 minutes. Remove the pan from the heat and stir in the pine nuts and raisins.
• Sprinkle the lamb with 1/2 tablespoon of salt and 1/2 teaspoon of pepper, then flip the meat and repeat.
• Sprinkle one side with paprika and coriander, then evenly spread the spinach mixture on that side. Roll the lamb up from one long side then tie it with kitchen twine every 2 inches.
• Transfer the lamb to a roasting pan and roast until an instant-read thermometer reaches 140 degrees F when inserted into the center (lamb will be medium-rare), about 1 hour.
• Remove the lamb from the oven and let it rest 10 minutes before removing the twine and slicing.
• Serve with tahini sauce