Spinach supplies potassium, which helps to lower blood pressure and is a great source of many of the antioxidants that may protect against heart disease, such as vitamins C, E and beta-carotene.
Rachel Warren Chadd
4 people made this
1 shank half leg of lamb, boned and butterflied
good pinch of freshly ground black pepper
1 (500g) bag frozen spinach, thawed and drained
1 teaspoon olive oil
1 shallot or small onion, finely chopped
2 garlic cloves, finely chopped
100g (4 oz) feta or ricotta cheese
Method Prep:20min › Cook:2hr › Ready in:2hr20min
Preheat the oven to 190°C (375°F, gas mark 5). Trim all the fat from the lamb, then open it out flat and pat dry with kitchen paper. Season the inside with the pepper.
Press the spinach in a sieve with a wooden spoon to squeeze out any remaining liquid. Place the spinach in a bowl.
In a small non-stick frying pan, heat the oil over moderate heat. Add the shallot, or onion, and garlic and sauté for 3–4 minutes or until softened and lightly browned. Add to the spinach.
Spread the spinach mixture over the butterflied lamb and crumble the cheese on top. Roll up the butterflied lamb and, with kitchen string, tie at regular intervals.
Place the stuffed lamb joint, seam side down, on a rack in a roasting tin. Roast for 1 1⁄2–2 hours for medium (an instant-read thermometer inserted into the meat should read 70°C, or 1 3⁄4 – 2 1⁄4 hours for well done (the internal temperature should read 75°C).
Remove the lamb from the oven and allow to rest for about 10 minutes before slicing.
How to roast lamb
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