Boned Loin Of Lamb With Spinach Stuffing Recipe

1. 1

   Defrost and squeeze excess moisture from spinach.

2. 2

   Chop roughly.

3. 3

   Dice mushrooms and saute/fry in butter 2-3 min to soften.

4. 4

   Mix mushrooms, spinach, breadcrumbs, rosemary, salt and pepper.

5. 5

   To prepare lamb, remove excess fat from the inside (meaty surface) of the loins and cut away some of the fat from the outside.

6. 6

   Stuff with spinach mix, roll and tie at 5 cm intervals.

7. 7

   Place in roasting pan (no additional fat or possibly oil should be added) and roast at 180C (350F) for approximately 1 hour.

8. 8

   Serve with Provencal Sauce.

9. 9

   Serves eight.

* Per serving · 4 servings · Values may vary.

No additional tips available.