Name: Rolled lamb with spinach filling
Cook time: 90 min
Total time: 90 min
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 2.00 kg lamb saddle or loin, deboned; salt; mustard powder; 2.00 onion finely chopped; 4.00 garlic cloves, crushed; oil; 300.00 g spinach shredded; 500.00 ml breadcrumbs fresh; 1.00 eggs extra-large, whisked; salt; black pepper freshly ground; ml fresh rosemary chopped

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Ingredients (12)

2.00 kg	lamb — saddle or loin, deboned
	salt
	mustard powder

FILLING

2.00	onion — finely chopped
4.00	garlic — cloves, crushed
	oil
300.00 g	spinach — shredded
500.00 ml	breadcrumbs — fresh
1.00	eggs — extra-large, whisked
	salt
	black pepper — freshly ground
ml	fresh rosemary — chopped

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Method:

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.