1 rib of lamb (10 ribs), boned
1 tsp salt freshly ground black pepper to taste
1 tsp salt freshly ground black pepper to taste
for the stuffing
125 g (4 oz) rindless shoulder bacon, coarsely chopped
1 onion, chopped
1 clove garlic, crushed
90 g (3 oz) spinach, blanched and coarsely chopped
freshly ground black pepper to taste grated nutmeg to taste
1 onion, chopped
1 clove garlic, crushed
90 g (3 oz) spinach, blanched and coarsely chopped
freshly ground black pepper to taste grated nutmeg to taste
method
1. First prepare the stuffing.
2. Fry bacon in a heavy-based saucepan until crisp. Add onion and garlic and saute until onion is translucent. Add spinach and season with salt, pepper and nutmeg.
3. To prepare the meat, spoon stuffing over inside of meat, leaving 2 cm (1 inch) clear around the edges.
4. Roll up meat and tie with string.
5. Season with salt and pepper and place on the rack of a roasting tin. Roast at 160°C (325°F)gas 3 for 20 to 25 minutes per 500 g (1 lb) plus 20 minutes (medium) or 25 to 30 minutes per 500 g (1 lb) plus 25 minutes (well-done).
6. Remove string and carve.
2. Fry bacon in a heavy-based saucepan until crisp. Add onion and garlic and saute until onion is translucent. Add spinach and season with salt, pepper and nutmeg.
3. To prepare the meat, spoon stuffing over inside of meat, leaving 2 cm (1 inch) clear around the edges.
4. Roll up meat and tie with string.
5. Season with salt and pepper and place on the rack of a roasting tin. Roast at 160°C (325°F)gas 3 for 20 to 25 minutes per 500 g (1 lb) plus 20 minutes (medium) or 25 to 30 minutes per 500 g (1 lb) plus 25 minutes (well-done).
6. Remove string and carve.
serving amount
serves 8
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