Stuffed Saddle of Lamb with Spinach and Mushrooms
A celebratory or weekend roast saddle of lamb stuffed with mushroom and spinach.
1 hour 30 minutes
- 1.3kg lean boned saddle of lamb, trimmed
- 2 tablespoons olive oil
- 1 small red onion or 3 shallots, peeled and finely chopped
- 100g mixed or wild mushrooms, cleaned and roughly sliced
- 25g butter
- 1 x 250g pack spinach leaves, picked and rinsed
- Large pinch ground nutmeg
- 1-2 large sprigs fresh rosemary leaves
- 2-3 tablespoons full fat garlic and herb flavoured soft cheese
- 10 fat garlic cloves, skin on and bruised
- 6 large sage leaves
- Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
- Heat half the oil in a large pan and cook the onion and the mushrooms for 4-5 minutes over moderate heat. Remove from the pan, drain and set aside to cool.
- Return the pan to the heat and melt the butter. Add the spinach and wilt quickly for 1 minute over a moderate heat, stirring occasionally. Season with the nutmeg, drain and set aside to cool.
- Place the saddle of lamb on a chopping board, skin side down, season on both sides, place fat side down. Sprinkle over the rosemary leaves.
- In a large bowl mix together the spinach, mushroom mixture and soft cheese. Season, if required.
- Spread over the surface of the saddle, roll up and tie with butcher's string to secure.
- Place on a metal rack in a non-stick roasting tin, drizzle with the remaining olive oil, add the garlic cloves and sage leave to the base of the roasting tin and roast for 1½-2 hours, basting occasionally with any lamb juices.
- Remove from the oven and allow to rest for 15-20 minutes before carving.
- Serve the lamb with roasted red onions and olive oil mash.