Braden Family Cookbook

Chuck Braden

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1 4 - 5 pound boneless leg of lamb, well trimmed
1/4 cup Creole seasoning
3 TBSP. olive oil
1/4 cup chopped onions
2 TBSP. minced garlic
Freshly ground black pepper
2 cups chopped fresh spinach
1/4 cup chopped fresh mint
4 oz. mild goat cheese (about ½ cup)
Preheat oven to 400 degrees.  Cut 7 2-foot lengths of butcher’s twine 

Cut open leg of lamb and arrange on work surface, inside facing up.  Butterfly meat by making small incisions in the thicker parts of the meat without cutting all the way through.[1]  Flatten meat and trim off extra pieces, reserving them, until leg is fairly even thickness; you should have about 1 pound of this trim meat.  Place a sheet of plastic wrap over lamb and pound meat with a meat mallet of 2 X 4 inch piece of wood until 1/4 inch thick.  Remove plastic wrap and use a sharp knife to poke halfway into meat, taking care not to cut all the way through.  Sprinkle 2 TBSP. of Creole seasoning over top of lamb and set aside. 

Dice reserved ½ pound meat into ½ inch pieces.  In a large skillet heat 2 TBSP. of the oil over medium high heat.  Add diced lamb and 1 TBSP. of the Creole seasoning and brown three minutes.  Add onions, garlic and 4 turns of black pepper; sauté, stirring constantly, 1 minute.  Remove from heat and add spinach and mint.  Transfer to a bowl to cool.

Spread half of the stuffing lengthwise along one side of the lamb.  Dot with goat cheese and top with remaining stuffing.  Roll up lamb over stuffing, tucking in ends to make it look neat.  Space 6 pieces of twine under lamb and tie them firmly, starting at the outsides and working in.  Tie roll lengthwise with last piece of string.  Sprinkle a little Creole seasoning over the lamb. 

In a large skillet heat 1 TBSP. olive oil over high heat.  Add lamb and sear on all four sides, six minutes in all.  Transfer lamb to a roasting pan and roast until brown and tender, 30 minutes for rare, 35 minutes for medium rare.  Remove from oven and let sit, covered loosely with foil, for 10 minutes.  To serve, discard strings, slice in 16 pieces and serve 2 slices per person. 

Suggestion: use the temperature probe when roasting the lamb to get the desired degree of doneness.  135 degrees for rare.  140 degrees for medium rare.


[1]Read up on “butterflying” or have the guy in the meat department do this for you if you are not comfortable with the process.