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1
Preheat oven to 425 degrees.
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2
Sprinkle the breasts of lamb inside and out with salt and pepper.
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3
Pick over the spinach and pull off and discard any tough stems or blemished leaves.
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4
Drop the spinach into boiling water to cover and cook one minute.
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5
Drain.
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6
When cool enough to handle, press the spinach to extract as much excess liquid as possible.
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7
Chop finely.
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8
Heat the butter in a saucepan and add the garlic, mushrooms, salt and pepper.
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9
Cook, stirring, until the mushrooms give up their liquid and it evaporates.
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10
Add the chopped spinach and stir to blend.
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11
Let cool slightly.
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12
Spoon the mixture into a mixing bowl.
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13
Add the ricotta, Parmesan, egg and nutmeg.
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14
Blend thoroughly.
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15
Stuff each lamb pocket with equal amounts of the filling, packing it down to almost completely fill the pockets.
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16
Sew up the openings of each pocket with string.
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17
Rub the meat all over with oil.
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18
Sprinkle both sides with rosemary and place the breasts bone side up on a baking dish.
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19
Place in the oven and bake 20 minutes.
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20
Reduce the oven heat to 400 degrees.
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21
Turn the breasts bone side down.
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22
Bake 25 minutes.
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23
Pour off the fat.
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24
Pour the broth into the pan and stir to dissolve the brown particles that cling to the bottom and sides of the pan.
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25
Place in the oven and bake 15 minutes longer.
