Rolled Rib of Lamb with Bacon Stuffing
Ingredients
- 10 ribs of lamb boned
- 1 tsp salt freshly ground black pepper to taste
for the stuffing
- 4 oz rindless shoulder bacon coarsely chopped
- 1 onion chopped
- 1 clove garlic crushed
- 3 oz spinach blanched and coarsely chopped
- freshly ground black pepper to taste grated nutmeg to taste
Instructions
- First prepare the stuffing.
- 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.
- To prepare the meat, spoon stuffing over inside of meat, leaving 2 cm (1 inch) clear around the edges.
- Roll up meat and tie with string.
- 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).
- Remove string and carve.
Calories: 307 kcal
Carbohydrates: 2 g
Protein: 31 g
Fat: 19g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 103 mg
Sodium: 205 mg
Potassium: 487 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1004 IU
Vitamin C: 4 mg
Calcium: 33 mg
Iron: 3 mg