Colorado Stuffed Lamb Saddle Recipe

In a small bowl, combine minced garlic, rosemary, thyme, olive oil, lemon juice, salt, and pepper to create the marinade.

Rub the marinade all over the lamb saddle, ensuring it is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

Add the spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

In a bowl, mix the sautéed spinach, goat cheese, sun-dried tomatoes, toasted pine nuts, salt, and pepper until well combined.

Preheat the oven to 375°F (190°C).

Lay the marinated lamb saddle flat, skin side down. Spread the stuffing evenly over the center of the meat.

Roll the lamb tightly around the stuffing and secure it with butcher’s twine at 2-inch intervals to hold its shape.

Rub the outside with 1 tablespoon of olive oil for a golden crust.

Place the lamb on a roasting rack over a baking dish. Roast in the preheated oven for 45–55 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.

Remove from the oven and tent loosely with foil. Let rest for 10–15 minutes before slicing.

While the lamb is resting, place the roasting pan over medium heat. Add the chopped shallot and cook until translucent, about 2 minutes.

Pour in the red wine and scrape up any browned bits from the bottom of the pan. Simmer until reduced by half.

Add the stock and thyme sprig. Simmer until slightly thickened, about 5–7 minutes.

Remove the thyme sprig, then whisk in the butter for a glossy finish. Season to taste.