Step 1

Heat 2 tbsp. olive oil in a sauté pan over medium high heat.

Step 2

Add the garlic and sauté for 10 seconds then add the spinach and sauté only until the spinach wilts.

Step 3

Set aside to cool.

Step 4

Lay out the lamb loin and butterfly to create a flat piece about 6 inches wide.

Step 5

Season the loin with salt and pepper.

Step 6

Squeeze the excess water from the spinach and spread evenly over the lamb loin.

Step 7

Split the goat cheese in half lengthwise and then in half again to create 4 lengthwise quarters.

Step 8

Place 2 quarters end to end on each prepared lamb loin.

Step 9

Roll and truss each prepared loin.

Step 10

Preheat oven to 375°F.

Step 11

In a large sauté pan, heat cooking oil over medium high heat and sear each loin for 3-4 minutes on all sides.

Step 12

Roast lamb loins in the oven for 10 -12 minutes until an internal temperature of 120°F is reached.

Step 13

Remove from the oven and let rest for 10 minutes.

Step 14

Remove string and slice into ½ medallions.

Step 15

Divide among 2 plates and serve.