Lamb and Fresh Goat Cheese Roulade
1 (4 oz.) fresh goat cheese, Chavrie log
8 2-ounce lamb loins
2 tablespoons olive oil
4 oz. baby spinach
1 tablespoon garlic (chopped)
3 tablespoons cooking oil
salt and pepper to season
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.