Boned Loin Of Lamb With Spinach Stuffing Recipe

• 2 x lamb, loin with flap left on
• 1 c. spinach, frzn
• 1 c. mushrooms
• 1/2 c. fresh breadcrumbs
• 1 tsp rosemary salt, pepper
• 1/2 Tbsp. butter

1. Defrost and squeeze excess moisture from spinach.
2. Chop roughly.
3. Dice mushrooms and saute/fry in butter 2-3 min to soften.
4. Mix mushrooms, spinach, breadcrumbs, rosemary, salt and pepper.
5. To prepare lamb, remove excess fat from the inside (meaty surface) of the loins and cut away some of the fat from the outside.
6. Stuff with spinach mix, roll and tie at 5 cm intervals.
7. Place in roasting pan (no additional fat or possibly oil should be added) and roast at 180C (350F) for approximately 1 hour.
8. Serve with Provencal Sauce.
9. Serves eight.

lamb, spinach, mushrooms, fresh breadcrumbs, rosemary salt, butter

Taken from cookeatshare.com/recipes/boned-loin-of-lamb-with-spinach-stuffing-88994 (may not work)