Roast lamb with mushroom and spinach stuffing

June 5, 2012 by Kym Norris

 Ingredients:

1 leg of deboned lamb, about (2,3kg – 2,5kg)    
2 tbs double thick cream
8 oz fresh mushrooms, wild & button/brown trimmed and cleaned
4½ tbs butter
1 shallot, or ½ an onion, minced
1 fat garlic clove, chopped
8 oz washed baby leaf spinach
1 tbs chopped tarragon – fresh or dried
A little olive oil, for drizzling
1¼ cups (300 ml) strong- flavoured lamb stock
⅔ cup (150 ml) red wine
Few fresh rosemary sprigs
Sea salt and freshly - ground pepper
 
Preparation Lamb:
 
Bone the lamb so that it opens out flat (or get your butcher to do this) and spread it out on your cutting board, skin-side down. Use a sharp knife to cut away any sinews or excess fat and to trim away 150 g of meat.
Put this meat into a food processor and whiz to a puree. Add the cream, ½ tsp salt, and some pepper, and blend briefly until smooth. Tip into a bowl, cover and refrigerate with the lamb.
Mushroom spinach stuffing:
Mince the mushrooms or chop very finely. Heat the butter in a frying pan, and sautè the SHALLOT (or spring onion) and garlic for about 3 minutes, until softened. Add the minced mushrooms and stir-fry over a high heat until softened and browned - about 7 minutes. Season well, then let cool.

Blanch the spinach in boiling water for 1 minute, then drain and plunge into a bowl of iced water to refresh. Drain thoroughly and squeeze dry, then mince and mix with the mushrooms and tarragon. The mixture should be quite dry. If necessary, wrap in cheese cloth and squeeze out any liquid. Add the mixture to the lamb puree. Cook a small teaspoon of this mixture so that you can check and adjust the seasoning.
 
How to stuff the lamb:
 
Lay the lamb leg flat on a clean surface and spread the stuffing evenly over the inside, then roll up firmly and tie at intervals with kitchen string to secure. If necessary, sew any open edges together with a trussing needle and thread. Roll the neatly stuffed roast tightly in plastic wrap and refrigerate for a couple of hours to help set the shape.
 
Roasting procedure:
 
Preheat the oven to 180°C. Unwrap the lamb and weigh to calculate the cooking time: allow 50 minutes per 1 kg for medium rare meat and 55 minutes for medium. Add 12 minutes for each additional 8 oz. Place the lamb in a roasting pan, drizzle with a little olive oil, and sprinkle with seasoning. Lay parchment paper on top to prevent overbrowning. Roast the lamb for the calculated time around 1¾ to 2 hours, basting every 30 minutes with the meat juices.
Serving the lamb:
Transfer the meat to a platter and let rest in a warm place for 15 minutes or so. Strain the juices into a small saucepan. Add the stock, Staffords Gravy browning, wine, and rosemary. Boil for a few minutes to reduce to thick consistency, then strain into a gravy boat. Carve the meat into fairly thick
 
Serving the lamb:
Transfer the meat to a platter and let rest in a warm place for 15 minutes or so. Strain the juices into a small saucepan. Add the stock, Staffords Gravy browning, wine, and rosemary. Boil for a few minutes to reduce to thick consistency, then strain into a gravy boat. Carve the meat into fairly thick

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