Loin of Lamb stuffed with Spinach and Rosemary

By | November 2, 2010

Loin of Lamb stuffed with Spinach and Rosemary, served with red currant and mint jus.


1 Loin of Lamb

1lb of Spinach Leaves

1 Sprig of Rosemary

4 oz of Breadcrumbs

1 Small Onion finely diced



1 Small Onion

1 Tablespoon of Red Currant Jelly

1 Teaspoon of Mint Sauce

½ Pint of Red Wine Stock


Bone out the Lamb or have your Butcher do it for you.

Saute the Spinach with the diced Onion, add the Rosemary, squeeze out any excess water from the Spinach.

Then blend in a food processor until finely chopped, then add the breadcrumbs.

Stuff the Lamb with the Spinach and Breadcrumbs and tie with string.

Roast at 190C for 45 minutes.



Gently fry the Onion adding the Red Currant Jelly, Mint Sauce and the Red Wine Stock, allow to thicken slightly.


Slice the Lamb into 3-4 Portions and serve with the Sauce and decorate with a sprig of Mint.

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