Stuffed Leg of Lamb

Remove plastic netting or twine from around the leg of lamb if any and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere and 10 to 14 inches square.

Preheat an oven to 400 degrees F (200 degrees C).

Sprinkle the upper side of the meat with salt and pepper and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach then sprinkle the pine nuts over the cheese.

Roll the roast up into a tight cylinder and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.

In a flat dish mix together the flour 1 tablespoon of salt 1 tablespoon of pepper the thyme and the fennel seeds and press the tied roast firmly into the flour mixture to coat all sides.

Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers and sear all sides of the roast including the ends to a golden brown color. Lay the roast into the skillet place into the preheated oven and roast to your desired degree of doneness or an internal temperature of 145 degrees F (65 degrees C) for medium about 40 minutes. Remove from the oven cover with a doubled sheet of aluminum foil and allow to rest in a warm area 10 to 15 minutes before slicing.