Saddle of Lamb Stuffed with Spinach by lindash


Saddle of Lamb Stuffed with Spinach

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									Saddle of Lamb Stuffed with Spinach

1 saddle of lamb (about 2.4kg), boned (ask your
butcher to do this)
1 garlic bulb, halved
Splash of olive oil
A few sage springs
Knob of unsalted butter, to fry
3-4 tbs olive oil
250g mixed mushrooms (shiitake, oyster,
button), cleaned
Knob of unsalted butter
250g baby spinach, stalks removed
2-3 tbs mascarpone
1 egg yolk
Freshly grated nutmeg
6-8 sage leaves                                    Serves 8-10
Pan jus
1 tbs sherry vinegar*
200ml red wine
½ cup (125ml) chicken or vegetable stock

1. Open out saddle of lamb; set aside the 2 eye fillets and trim excess fat. Halve garlic, season cut
   sides and leave for a few minutes to draw out the juices.
2. For stuffing, heat a splash of oil in a non-stick frypan and cook mushrooms over medium heat
   for 10 minutes or until softened and browned. Drain in a colander. Heat a little more oil and
   butter in pan, add spinach, season lightly and cook until just wilted. Tip mushrooms into a bowl,
   mix in the spinach, mascarpone and egg yolk and season with nutmeg, salt and pepper.
3. Preheat oven to 200°C. Oil several sage leaves with oil and place down middle of lamb. Rub
   meat with garlic bulb and spoon stuffing on top of sage. Cut eye fillets horizontally (not all the
   way through), open out and place on stuffing. Fold one flap of saddle over, then the other,
   wrapping firmly to make a roll. Secure with string at intervals and tuck remaining sage leaves in
   at the ends.
4. Heat a splash of oil in a roasting pan over medium heat, add garlic and a few sage sprigs and
   cook briefly, then add butter and allow to foam. Place lamb on top. Roast for 30 minutes, then
   reduce heat to 180°C and roast for a further 30 minutes. Lift meat to a warm platter and rest in
   a warm place for 20 minutes.
5. For pan jus, place roasting pan over medium heat and add vinegar, stirring to deglaze pan. Add
   wine and stock. Simmer until reduced by half, strain and season. Serve lamb thickly sliced, with
   pan jus.

To serve 4-6, use a boned loin of lamb and halve stuffing amount. Sherry vinegar is from delis and
gourmet food shops, or substitute red wine vinegar.

Delicious, August 2005, pp 92-93
from Gordon Ramsay Makes It Easy

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