6-7lb leg of lamb, boned
12oz frozen spinach
1/4 cup butter
1.5 cps soft bread crumbs
1/2 cup chopped fresh mint
1 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1 tbsp butter
2 medium tomatoes, peeled and diced
2 small onions, chopped coarsely
2 small carrots, chopped coarsely
2 stalks celery, chopped
small piece bay leaf
2 tbsp flour
2 cups water
salt and pepper |
Method :
Have the
butcher bone the leg of lamb and open it so it can be laid flat to
spread with nutmeg, rolled back into shape and tied. Heat oven to 325F
(160C). Have ready a shallow roasting pan. Cook spinach. Drain very well
and chop. Heat 1/4 cup (60ml) butter in skillet. Add bred crumbs and
cook gently until they are lightly browned, stirring. Remove from heat.
Add spinach, mint, 1 tsp salt, 1/4 tsp pepper and nutmeg and toss all
together with a fork. Lay lamb out flat and spread spinach mixture over.
Add 1 tbsp butter to same skillet. Add tomatoes and cook gently just
until hot, about 2 minutes. Spread over spinach. Roll the lamb up around
the stuffing and tie it securely in several places.
Put onions,
carrots, celery and bay leaf in the bottom of the roasting pan. Set the
roast on them. Roast 180-210 minutes or until done the way you like it -
170F (76C) on meat thermometer for medium, 180F (82C) for well done.
Remove roast from oven and put on hot platter. Chill drippings in
roasting pan quickly by setting in ice water. Remove and discard all but
2 tbsp of the fat. Heat the 2 tbsp fat in a saucepan, sprinkle in flour
and stir to blend. Remove from heat and add any cooking liquid left in
roasting pan and 2 cups (500ml) water. Return to heat and bring to a
boil stirring constantly. Turn down heat and cook gently 5 minutes,
stirring. Taste and add salt and pepper if necessary. Serve with roast.
Note : A 5-lb
(2.2kg) boned shoulder of lamb is fine for this recipe, too.
Serves 8-10
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