|300 g||spinach — coarsely chopped|
|8||slices white bread|
|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|
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.