Spinach Almond And Mint Stuffed Lamb Recipe
Ingredients
| 1 leg or shoulder of lamb, boned | ||
| 500 g/1 lb fresh young spinach leaves, washed and chopped | ||
| Salt | To Taste | |
| Mint | 1 Cup (16 tbs), chopped | |
| 90 g/3 oz ground almonds | ||
| Sherry vinegar | 1 Tablespoon | |
| White wine for basting | ||
| 2 slices of white bread, with crusts removed | ||
| Garlic | 1 Clove (5gm), chopped | |
| Parsley | 1 Cup (16 tbs) | |
| Juice of 2 oranges | ||
Directions
Trim all the fat from the lamb.
Layer the chopped spinach with a little salt in a colander or sieve.
Leave to drain for 2 hours, then squeeze dry.
Put the spinach into a bowl with the chopped mint, ground almonds and vinegar, and mix well.
Stuff the leg with the spinach mixture, fold the flaps under and secure with toothpicks or cocktail sticks.
Put the meat in a roasting-tin, and cook at 190°C/375°F/Gas Mark 5 for 45 minutes, basting once or twice with a little white wine.
Put the bread, garlic and parsley in a blender or food processor and chop; or make breadcrumbs, crush the garlic, chop the parsley and mix together.
Moisten with the juice of half an orange.
Spread this mixture over the top of the lamb and return to the oven for a further 15-35 minutes, depending on the size of the joint and how pink you like your meat.
Remove the cooked meat to a warm dish and, while it is resting, pour the remaining orange juice into the roasting-tin.
Mix in any topping which has fallen off the meat, bring to the boil and reduce to a syrupy gravy.
Check the seasoning and spoon over the sliced meat.
Layer the chopped spinach with a little salt in a colander or sieve.
Leave to drain for 2 hours, then squeeze dry.
Put the spinach into a bowl with the chopped mint, ground almonds and vinegar, and mix well.
Stuff the leg with the spinach mixture, fold the flaps under and secure with toothpicks or cocktail sticks.
Put the meat in a roasting-tin, and cook at 190°C/375°F/Gas Mark 5 for 45 minutes, basting once or twice with a little white wine.
Put the bread, garlic and parsley in a blender or food processor and chop; or make breadcrumbs, crush the garlic, chop the parsley and mix together.
Moisten with the juice of half an orange.
Spread this mixture over the top of the lamb and return to the oven for a further 15-35 minutes, depending on the size of the joint and how pink you like your meat.
Remove the cooked meat to a warm dish and, while it is resting, pour the remaining orange juice into the roasting-tin.
Mix in any topping which has fallen off the meat, bring to the boil and reduce to a syrupy gravy.
Check the seasoning and spoon over the sliced meat.
Chef
