Spinach and Goat Cheese Stuffed Lamb

Begin by carefully removing any excess plastic netting or twine from around the leg of the lamb, if present. Then, place the roast on a cutting board and gently pry it open to reveal its boned side.

Using a sharp paring knife, carefully remove any excess fatty tissue from the roast's surface. Next, use a sharp knife to make shallow cuts in the meat, about 2 inches apart, to help it lie flat. Cover the roast with a sturdy piece of plastic wrap or a cut-apart food storage bag, and then use a mallet or the edge of a small plate to gently pound the meat until it reaches an even thickness of 3/4 inch everywhere, and a size of approximately 10 to 14 inches.

Preheat your oven to 400 degrees F (200 degrees C), ensuring it reaches the desired temperature.

Sprinkle a pinch of salt and pepper over the top of the meat, followed by an even layer of spinach leaves that cover about half of the roast's surface. Break up the goat cheese and sprinkle it evenly over the spinach, then scatter pine nuts over the top of the cheese.

Roll the roast up into a tight cylinder and tie it together with kitchen twine at 2 inch intervals. Although some stuffing may protrude from the sides of the roast, this is perfectly acceptable.

In a flat dish, combine flour, salt, pepper, thyme, and fennel seeds. Press the tied roast firmly into the flour mixture to coat all sides evenly.

Heat sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers and turns golden. Carefully sear all sides of the roast, including its ends, to a golden brown color. Place the roast into the skillet and transfer it to the preheated oven, where it will roast to your desired level of doneness or an internal temperature of 145 degrees F (65 degrees C) for medium, approximately 40 minutes. Remove the roast from the oven and cover it with a doubled sheet of aluminum foil, allowing it to rest in a warm area for 10 to 15 minutes before slicing.