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Rolled lamb with spinach filling

Recipe from: 8/7/1997 12:00:00 AM
Ingredients 13
Servings 8


  • 2
    saddle or loin of lamb, deboned
  • salt
  • dried mustard powder
  • 2
    onions, finely chopped
  • 4
    cloves garlic, crushed
  • oil
  • 300
    spinach, shredded
  • 500
    fresh breadcrumbs
  • 1
    extra-large egg, whisked
  • salt
  • freshly ground black pepper
  • ml
    freshly chopped rosemary


1,5 - 2 hours
Preheat the oven to 160 ºC (325 ºF). Splay open the joint and season the inside with salt and mustard powder. Heat a little oil and sauté the onion and garlic until soft and transparent. Add the spinach, heating until it wilts. Remove from the heat and add the breadcrumbs, egg and rosemary. Season with salt and pepper and mix. Spoon the filling on top of the meat and roll up. Secure with pieces of string and place on the rack of an oven roasting tin. Roast for 1 1/2 -2 hours or until done. Rest the meat for about 15 minutes before carving. Serve with roast potatoes and sautéed baby vegetables. Serves 6-8.

Read more on: roast  |  lamb


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