Spinach Loin Of Lamb Recipe
The spinach loin of lamb is a spinach rolled preparation of lamb with bacon. The lamb loin is flattened and spread with spinach and butter onion mix. Rolled up and wrapped with bacon rashers, the lamb is roasted to deired doneness. Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
1.5 kg loin lamb
1 large spinach leaf, shredded
1 tablespoon butter
1 large onion, chopped salt and pepper
6 rashers of bacon
Directions
1.
Butterfly loin of lamb and flatten slightly with a meat mallet.
2.
Spread with shredded spinach.
3.
Place butter and onion in a Pyrex bowl.
Cook for 3 minutes on HIGH.
Sprinkle over spinach.
4.
Preheat oven to 180°C.
5.
Season with salt and pepper.
6.
Roll up loin and secure with string.
7.
Wrap rashers of bacon around outside of loin and secure with toothpicks.
8.
Place on Low Rack, fat-side down, cook on HIGH MIX/ROAST 180°C for 30 minutes (medium) and40 minutes (well done), turning over halfway through cooking.
Butterfly loin of lamb and flatten slightly with a meat mallet.
2.
Spread with shredded spinach.
3.
Place butter and onion in a Pyrex bowl.
Cook for 3 minutes on HIGH.
Sprinkle over spinach.
4.
Preheat oven to 180°C.
5.
Season with salt and pepper.
6.
Roll up loin and secure with string.
7.
Wrap rashers of bacon around outside of loin and secure with toothpicks.
8.
Place on Low Rack, fat-side down, cook on HIGH MIX/ROAST 180°C for 30 minutes (medium) and40 minutes (well done), turning over halfway through cooking.
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