Stuffed Lamb Breast

Preparation 25 min, Cooking time 3 hrs

Ingredients

• 1 breast of lamb
• ¼ of a bottle of dry white wine

Stuffing

• 1 teaspoon lemon zest – (5ml)
• 2 sprigs of fresh thyme, chopped
• 2 cloves of garlic, chopped
• ½ cup chopped bacon – (125ml)
• ½ cup of pine nuts
• ¼ cup breadcrumbs – (60ml)
• 1 egg
• 2 ½ cups of spinach, steamed briefly – (500grams)

Directions

1. Blanch the fresh spinach in a pot of boiling water and refresh in an icebath. Squeeze out the water from the spinach and dry it with a clean towel.  Chop the spinach and place in a bowl.
2. Fry the bacon for 2 minutes over medium to high heat.  Add the pine nuts and let sauté for another 2 minutes.  Transfer bacon and pine nuts onto a paper towel to drain and cool.
3. Chop the bacon and toss it in the bowl of spinach.  Add the pinenuts and fresh breadcrumbs.   Whisk the egg and add it to the stuffing
4. Open the lamb and flatten.  Add a spoonful of the stuffing at the end of the breast and roll it up using plastic wrap for assistance.  With butchers twine, truss the package so that it stays securely closed.
5. Place the roll in a casserole dish and add your wine.  Place the roll in a casserole dish and add the wine.   Cover and cook in the oven for 20 minutes at 450°F. Then turn the temperature down to 250°F and let cook for 2 more hours.
6. Let the meat rest for 15-25 minutes after it has finished cooking.  When ready to serve, plate lamb with mashed potatoes and baby carrots.  Drizzle pan juices over top and garnish.