Ingredients
The stuffing:
- 1 egg
- ¼ teaspoon cream
- ¾ 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
- ⅛ teaspoon nutmeg
- Nutritional Information
Nutritional analysis per serving (8 servings)
60 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 31 milligrams cholesterol; 40 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 – 10 servings
Preparation
The lamb and gravy:
- Preheat oven to 425 degrees.
- Lay saddle of lamb flat on a counter, fat side down. Distribute the stuffing evenly over the meaty center section. Fold left flap over the filling, then fold right flap over that. Tie rolled lamb in about 5 places with kitchen twine. Place lamb over a double sheet of aluminum foil and fold up the sides so they reach just halfway up the meat. Secure with kitchen twine, to help keep stuffing inside during cooking.
- Place lamb in roasting pan and scatter the chopped-up pieces of bone and onions around it. Roast about 1/2 hour. Remove foil. Cook about 1/2 hour more. Check lamb with meat thermometer – rare is 130 degrees, medium 140. Transfer to serving platter, cover loosely with foil and let stand in a warm place for 15 minutes before carving.
- To make gravy, pour off all fat from roasting pan. Place pan, containing bones and onions, on stove over medium-high flame. Add chicken stock and water and scrape bottom of pan with wooden spatula to remove clinging particles. Bring to boil and simmer several minutes while scraping. Strain into a bowl. Makes about 1 cup gravy.
1 hour 45 minutes
Dining and Cooking