- Roast Lamb With Spinach & Pine Nut Stuffing.jpg (39.32 KiB) Viewed 365 times
Ready in: 1¾ hours + cooling and resting time
Serves: 4 - 6
No nutritional information available.
Ingredients
- 1 tbsp olive oil, plus 1 tbsp extra
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 100g (4oz) baby spinach, blanched, squeezed and chopped
- 75g (3oz) ready-made fresh breadcrumbs or blitz sliced bread in the food processor
- 50g (2oz) raisins, chopped
- 50g (2oz) pine nuts, lightly toasted
- Salt and freshly ground black pepper
- 1.2kg (2lb 10oz) boneless rolled lamb shoulder
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Heat the oil in a large frying pan over a medium heat. Cook the onion and garlic, stirring, for 2 - 3 minutes until the onion is softened. Transfer to a large bowl and leave to cool. Stir in the spinach, breadcrumbs raisins and nuts. Season with salt and pepper.
2. Unroll the lamb and spread the stuffing lengthways along one-third. Roll up to enclose the filling and tie with kitchen string at 4cm (1½in) intervals to secure.
3. Rub the lamb with the extra oil and season with salt and pepper. Place in a roasting dish and cover loosely with foil. Roast for 45 minutes.
4. Reduce the oven to 160°C/Fan 140°C/Gas Mark 3. Remove the foil and roast for a further 1 hour. Leave the lamb to rest, covered, for 20 minutes. Carve into thick slices and serve with roasted vegetables and gravy, if liked.
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