Tuesday, 9 December 2014

Lamb with Middle Eastern Spinach Stuffing

Stuffing can take your roast from ordinary to something that is just a bit more interesting. I have many different stuffings and create others along the way, however, this spiced spinach stuffing complements lamb very well. It is one that I make often and is very good when the lamb is cooked in the Weber or other barbecue oven. The stuffing can also extend the roast providing a serve or two more if needed.

Stuff a leg of lamb that has been tunnel boned (ask your butcher) or flat boned and then roll and tie it after you have put the stuffing on the meat. It takes longer to cook a stuffed roast leg of lamb, so you will need to allow at least two hours of cooking time.

Middle Eastern Spinach Stuffing
2 cups fresh breadcrumbs
1 cup blanched spinach or silverbeet, chopped (about half a bunch)
1 tablespoon Ras el Hanout or other Middle Eastern spice blend
2 teaspoons ground cumin
3 cloves garlic, crushed
2 eggs
generous pinch of salt and freshly ground black pepper
Optional - handful of coarsely chopped walnuts or use almonds/pinenuts

Combine all ingredients together, mix until well combined. I use my hands as I find it easier. The mixture should be moist, slightly sticky and hold togeher, add a little water if necessary.

To stuff and cook the lamb
Pack the stuffing into the cavity.
Close the cavity to prevent the stuffing from falling out. Use string and sew the cavity up, or skewers. If you are using a flat boned leg you will need to roll and tie the roast up.
Roast lamb in 160 deg C oven or in the BBQ oven until cooked, approximately two hours.
Allow meat to reast for a further 20 minutes to half an hour before slicing.

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