Stuffed Lamb

Ingredients

 * 4 small lamb forequarter pieces (shoulder) with bones removed (ask your butcher). Stitch the *forequarters together in pairs to make 2 larger pieces.
 * 1 bunch English spinach, stems removed and leaves shredded coarsely
 * 6 spring onions, chopped
 * 250 g fetta cheese, crumbled
 * 2 tablespoons chopped fennel (or dill)
 * 2 small eggs, lightly beaten
 * 50 g pine nuts, toasted
 * 1 tablespoon washed and uncooked rice
 * salt and freshly ground pepper to taste
 * a generous splash of olive oil
 * a few sprigs of rosemary
 * 4-6 cloves of garlic, crushed
 * lemon juice
 * olive oil

Directions

 * 1) To make the stuffing: in a large mixing bowl combine spinach, onion, fennel/dill, pine nuts, rice, feta cheese and egg and mix through with a little olive oil.
 * 2) Place half the stuffing onto each pair of forequarters, roll the lamb over the stuffing and tie with string.
 * 3) Rub the rolled lamb with garlic, rosemary, lemon juice and olive oil.
 * 4) Leave in refrigerator overnight (or for at least 2 hours) to allow flavours to develop.
 * 5) Preheat oven to very hot, approx. 240°C. Cook lamb in a roasting pan for approximately 1 hour and 40 minutes, reducing heat to moderate (160-180°C) after 10 minutes. Rest after removing from oven.