Stuffed Saddle of Lamb with Spinach and Mushrooms

A celebratory or weekend roast saddle of lamb stuffed with mushroom and spinach.

Prep Time: 15 mins

Cook Time: 1 hour 30 minutes

Serves: 8 people

Ingredients

  • 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

Method

  1. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
  2. 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.
  3. 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.
  4. 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.
  5. In a large bowl mix together the spinach, mushroom mixture and soft cheese. Season, if required.
  6. Spread over the surface of the saddle, roll up and tie with butcher's string to secure.
  7. 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.
  8. Remove from the oven and allow to rest for 15-20 minutes before carving.
  9. Serve the lamb with roasted red onions and olive oil mash.