Spinach and Goats Cheese Stuffed Lamb

So this one I was very much looking forward to. I have never been a huge fan of spinach, but even so. Look at that title! It sounds amazing.

And it was. But it was quite an adventure.

You see, what you're meant to do is get a rack of lamb ribs, gently cut the meat partially away from the bone, stuff it with the spinach and cheese mix, then coat it in a layer of bread crumbs, rosemary and butter. Roast, carve, TADA!

Only, we went shopping for this on a Sunday night. In Port Chalmers. Which meant there were no lamb ribs, so we bought barbeque chops. There was no goats cheese (wtf?), so we ended up getting goatsmilk feta. And we couldn't get sourdough bread, so I used what was left of the last loaf of Alec's Patented Homemade Bread.

So, I sliced the meat away from the chops, making little round holes in them, stuffed the holes full of the stuffing (which was just blanched spinach, the feta and lemon zest), pressed the breadcrumb mixture onto the meat part of the chops, and stuck it in the oven for 20 minutes. (This while juggling bathing the baby and putting him to bed. Yay for my husband, I say!)

Guys, I was sceptical. I didn't really think it was going to work very well. But Oh. My. Gods.

It came out golden brown and gorgeous. NOTHING like as pretty as the picture in the book, but nevertheless. The spinach, cheese and lemon combined BRILLIANTLY with the lamb. The rosemary got kind of lost in the breadcrumb mixture, but still. REALLY tasty.

Well, I thought so, and husband thought so too. Fussy teen hated it. I guess the spinach was too much.

I have to admit, I have never been a big fan of spinach, but this recipe may have changed my mind about it. I may have to give spinach more credit than I have in the past.

We served it with a fresh salad, and it rocked.

Ratings:

Me: Enthusiastic thumbs up. Best recipe so far in this experiment.

Appreciative Husband: Thumbs up.

Fussy Teen: Thumbs down. Bad spinach. No biscuit.

Next: Steak with green peppercorn sauce. Mmmmmmmm yum.