Stuffed Saddle of Lamb With Gravy

• 1 egg
• 1/4 teaspoon cream
• 3/4 pound white mushrooms
• Juice of 1/2 lemon
• 2 tablespoons unsalted butter
• 6 tablespoons chopped shallots
• 2 teaspoons minced garlic
• 1 10-ounce package of spinach, cleaned and with large stems removed (about 8 cups)
• Salt and freshly ground black pepper to taste
• 18 teaspoon nutmeg

1. Preheat oven to 425 degrees.
2. Lay saddle of lamb flat on a counter, fat side down.
3. Distribute the stuffing evenly over the meaty center section.
4. Fold left flap over the filling, then fold right flap over that.
5. Tie rolled lamb in about 5 places with kitchen twine.
6. Place lamb over a double sheet of aluminum foil and fold up the sides so they reach just halfway up the meat.
7. Secure with kitchen twine, to help keep stuffing inside during cooking.
8. Place lamb in roasting pan and scatter the chopped-up pieces of bone and onions around it.
9. Roast about 1/2 hour.
10. Remove foil.
11. Cook about 1/2 hour more.
12. Check lamb with meat thermometer - rare is 130 degrees, medium 140.
13. Transfer to serving platter, cover loosely with foil and let stand in a warm place for 15 minutes before carving.
14. To make gravy, pour off all fat from roasting pan.
15. Place pan, containing bones and onions, on stove over medium-high flame.
16. Add chicken stock and water and scrape bottom of pan with wooden spatula to remove clinging particles.
17. Bring to boil and simmer several minutes while scraping.
18. Strain into a bowl.
19. Makes about 1 cup gravy.

egg, cream, white mushrooms, lemon, unsalted butter, shallots, garlic, spinach, salt, nutmeg

Taken from cooking.nytimes.com/recipes/1028 (may not work)