Name: Spinach-stuffed leg of lamb with sweet mustard
Prep time: 15 min
Cook time: 330 min
Total time: 345 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 300 g spinach coarsely chopped; 8 slices white bread; 100 g butter; 4 garlic cloves; 100 g gruyère cheese finely grated; 4 sprigs fresh rosemary finely chopped; 6 anchovy fillets finely chopped; salt and black pepper; 2 kg leg of lamb bone removed until just before the shank; 30 ml ground coriander; 500 ml lamb stock

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Ingredients (11)

300 g	spinach — coarsely chopped
8	slices white bread
100 g	butter
4	garlic cloves
100 g	gruyère cheese — finely grated
4 sprigs	fresh rosemary — finely chopped
6	anchovy fillets — finely chopped
	salt and black pepper
2 kg	leg of lamb — bone removed until just before the shank
30 ml	ground coriander
500 ml	lamb stock

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Method:

Preheat the oven to 120 °C.

Mix all the ingredients, except the lamb, coriander and stock.

Season the filling well with salt and pepper and stuff it into the cavity where the leg bone has been removed. Tie with kitchen string to close the hole.

Place the leg in a roasting pan,spread the coriander over the fat side and season well with salt and pepper. Pour the stock into the pan, cover with foil and bake for 5 hours.

Remove the foil and bake for another 30 minutes until golden brown. Cool slightly and serve with old fashioned sweet mustard.

Supported by the Red Meat Industry of SA – recipe by Herman Lensing for Lamb and Mutton SA.