Ingredients (Serves 4)
2 small lamb forequarter pieces (shoulder) with
1 bunch spinach, stems removed and leaves shredded
3 dried apricots
150 g dates
1 tablespoon chopped fennel
1 egg, lightly beaten
30 g pine nuts, toasted
salt and freshly ground pepper to taste
a generous splash of olive oil
a few sprigs of rosemary
4-6 cloves of garlic, crushed
To make the stuffing: in a large mixing bowl
combine spinach, apricots, fennel/dill, pine
nuts and egg and mix through with a little olive
Place half the stuffing onto each pair of forequarters,
roll the lamb over the stuffing and tie with
Rub the rolled lamb with garlic, rosemary, lemon
juice and olive oil.
Leave in refrigerator overnight (or for at least
2 hours) to allow flavours to develop.
Preheat oven to very hot, approx. 240°C.
Cook lamb in a roasting pan for approximately
1 hour and 40 minutes, reducing heat to moderate
(160-180°C) after 10 minutes. Rest after
removing from oven.