1.5 kg (3 lb) boned flat rib
1 tsp salt
freshly ground black pepper to taste
1 tbsp plain flour (All purpose)
1 tsp salt
freshly ground black pepper to taste
1 tbsp plain flour (All purpose)
for the stuffing
3 rashers rindless bacon, chopped
2 leeks, sliced
1 clove garlic, crushed
125 g (4 oz) spinach, chopped
freshly ground black pepper to taste
1 tsp dried or 2 tsp chopped fresh thyme
5 tbsp fresh breadcrumbs
2 tbsp crumbled blue cheese
2 leeks, sliced
1 clove garlic, crushed
125 g (4 oz) spinach, chopped
freshly ground black pepper to taste
1 tsp dried or 2 tsp chopped fresh thyme
5 tbsp fresh breadcrumbs
2 tbsp crumbled blue cheese
method
1. First prepare the stuffing. Fry bacon lightly, add leeks and garlic and saute until translucent.
2. Add spinach and stir fry for 1 minute. Allow to cool, then add seasoning, breadcrumbs and cheese.
3. To prepare the meat, spread stuffing over the inside, leaving 2 cm (3/4 inch) clear around the edges.
4. Roll meat and secure with string. Mix salt, pepper and flour and sprinkle over meat.
5. Place meat in a cooking bag, secure the bag and place in a roasting tin. Pierce a few holes in the top of the bag and bake at 160°C (325°F ) gas mark 3 for 1 1/2 to 2 hours or until tender.
2. Add spinach and stir fry for 1 minute. Allow to cool, then add seasoning, breadcrumbs and cheese.
3. To prepare the meat, spread stuffing over the inside, leaving 2 cm (3/4 inch) clear around the edges.
4. Roll meat and secure with string. Mix salt, pepper and flour and sprinkle over meat.
5. Place meat in a cooking bag, secure the bag and place in a roasting tin. Pierce a few holes in the top of the bag and bake at 160°C (325°F ) gas mark 3 for 1 1/2 to 2 hours or until tender.
serving amount
serves 6
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