Roasted Lamb with Spinach & Ricotta

Roasted Lamb with Spinach & Ricotta

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Stuffed with fresh spinach and salty ricotta cheese, our lamb loin chops recipe is one of the simplest and tastiest slow roasted lamb dishes around. This classic roasted lamb serves 4 people and takes 90 minutes to cook. Just don’t cook it too long to prevent drying out.

  • Recipe serves:4
  • Preparation time15 min
  • Cooking time75 min


  • 1kg lamb loin, trimmed, belly attached
  • 1 bunch English spinach
  • 150grams ricotta
  • 4 kg potatoes cut
  • 1 sweet potato, cut
  • 1 packet Continental Cook-in-Bag Classic Roast Lamb


  • Preheat oven to 200˚C.
  • Pick the spinach leaves and place in a colander, pour over boiling water, refresh spinach in cold water and drain.
  • Lay the lamb loin flat and fill with the spinach and ricotta. Roll the lamb around the filling and tie with butchers twine.
  • Place the lamb, cut vegetables and Classic Roast Lamb Recipe Base in the provided roasting bag and shake gently to coat.
  • Place the lamb in the oven and reduce the temperature to 180˚c. Cook for 50 minutes or until done.
  • Serve the lamb sliced with the vegetables.
  • Hint: To make gravy, pour the sauce from the bag into a saucepan and thicken with corn flour.