Lamb Roast with Spinach & Basil Stuffing by Lurpak
1. Preheat the oven to 175°C/350°F/Gas Mark 4. In a large pan, cook the onion, celery and garlic in the oil until tender.
2. Add the spinach, parsley, basil and black pepper.
3. Add the parmesan and the plain crushed croutons, then drizzle with the water and mix everything gently with the beaten eggs until combined and the thickness of a sloppy pesto. Set aside while you prepare the lamb.
4. Pound the lamb to an even thickness of no more than 5cm, then sprinkle with the dried rosemary.
5. Spread the stuffing mixture over the top of the lamb. Roll up the meat and tie with kitchen string at 3-4 cm intervals to form a sausage shape. Tuck the ends in if necessary.
6. Place the lamb seam side down on a rack in a shallow roasting pan, placing the saved bone alongside it in the pan. The juices from the marrow will help give the lamb a lovely flavour as it roasts.
7. Roast in the oven for 2 hours.
8. Once cooked, allow to stand for 15 minutes before carving to allow the juices to be reabsorbed into the meat.
9. Carefully remove the string and carve into thick slices. Place a mint sprig on top and serve with boiled or roast potatoes and fine green beans.
Ingredients
- 4-5lb leg of lamb, boned and butterflied (keep the bone)
- 140g spinach leaves, chopped
- 3 garlic cloves, minced
- 4 medium eggs, beaten
- 30g flat leaf parsley, snipped
- 3 tbsp basil, snipped
- Pinch of freshly ground pepper
- 340g plain croutons
- 70g onion
- 300ml water
- 60g celery
- 30g parmesan cheese
- 57ml olive oil
- 1 tsp dried rosemary, crushed
- Mint sprigs, to garnish
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