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SPINACH STUFFED SHOULDER OF LAMB

SPINACH STUFFED SHOULDER OF LAMB


2 medium onions, skinned and finely chopped

15 ml vegetable oil

227 g (8 oz) packet frozen chopped spinach, thawed and drained

1 garlic clove, skinned and crushed

2.5 ml (1/2 level tsp) grated nutmeg

salt and pepper

1.4kg shoulder of lamb, boned

1 – 2 garlic cloves, cut into slivers

10 ml flour

300 l Beef Stock

15 ml (1 level tbsp) redcurrant jelly

dash of gravy browning


  1. Soften the onion in the oil in a saucepan, then add the spinach, garlic, nutmeg and seasoning, adding plenty of pepper. Cool.

  2. Fill the bone cavity of the lamb with the spinach mixture and sew up using cotton or fine string. Make small cuts in the fat and insert the garlic slivers into them.

  3. Place the lamb on a rack in a roasting tin. Roast in the oven at 180°C mark 4 for about 2 ¼ hours, basting several times during cooking.

  4. Transfer to joint to a shallow serving plate and keep warm. Drain off all but 15 ml fat from the roasting tin, stir in the flour and cook for 1 – 2 minutes, stirring. Add the stock, jelly, seasoning and a dash of gravy browning and boil for 2 – 3 minutes, stirring. Serve the gravy separately.
    Serves 6


SPINACH STUFFED SHOULDER OF LAMB

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