Stuffed Provençal Leg of Lamb - Edible Santa Barbara and Wine Country
Elegant stuffed Provençal leg of lamb recipe with spinach, goat cheese, and herbes de Provence. Perfect for gatherings and special occasions.
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Ingredients
- Olive oil
- 1 pound baby spinach
- 1 log goat cheese (approximately 6 ounces, cut up into small pieces)
- 8-10 cloves garlic (peeled)
- coarsely ground black pepper
- 1 whole leg of lamb (trimmed of all fat and butterflied but not tied)
- Sea salt
- Herbes de Provence
- 10-12 Roma tomatoes (quartered)
- 2½ cups water (or chicken stock)
- Red wine (for deglazing the roasting pan)
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