Leg of Peak District Spring Lamb with a mushroom & spinach stuffing

Ingredients

Leg of Peak District Spring lamb 2.5 kilo

2 tablespoons of cream

250g of mushrooms, cleaned and finely chopped

70g of butter

1 shallot: finely chopped

Clove of garlic, finely chopped

250g of baby spinach

1 tablespoon of chopped tarragon

300ml of lamb stock

150ml of red wine

Sprigs of Rosemary

Salt & pepper to season

Method

1. Remove the bone from the lamb so that it opens out. Spread it out and remove the sinews. Dice 150g of flesh and blend in a food processor, Add cream, salt & pepper. Blend until smooth and chill in the fridge.

2. Gently fry the mushrooms, shallot and garlic until they are soft, then chill

3. Blanch the spinach in boiling water for 1 minute. Remove and plunge in iced water until cold. Remove all the water from the spinach, dice finely and mix with the shallot & mushrooms together with the tarragon. Season

4. Lay the lamb out flat on your cooking surface and spread the stuffing onto the lamb. Roll the lamb and tie with string, roll tightly in cling film and place in the fridge for 2 hours.

5. Pre-heat the oven to 180ÂºC. Remove the cling film from the meat, season and cook for 50 minutes per kilo. Baste the lamb every 30 minutes.

6. Remove from the oven and allow to rest for 15-20 minutes

7. Strain the meat juices into a fresh pan, add the stock and rosemary and reduce to the preferred consistency

8. Slice the lamb and serve on a spring onion mash potato together with seasonal vegetables.

This recipe has been kindly provided by the Award Winning Hotel and Restaurant East Lodge Click here to find out more.