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Home » Recipes » Boned Loin Of Lamb With Spinach Stuffing

Boned Loin Of Lamb With Spinach Stuffing Recipe

Name: Boned Loin Of Lamb With Spinach Stuffing
Ingredients: 2 x lamb, loin with flap left on; 1 c. spinach, frzn; 1 c. mushrooms; 1/2 c. fresh breadcrumbs; 1 tsp rosemary salt, pepper; 1/2 Tbsp. butter

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $0.60 view details

2 x lamb, loin with flap left on
1 c. spinach, frzn
1 c. mushrooms
1/2 c. fresh breadcrumbs
1 tsp rosemary salt, pepper
1/2 Tbsp. butter

Directions

Defrost and squeeze excess moisture from spinach.
Chop roughly.
Dice mushrooms and saute/fry in butter 2-3 min to soften.
Mix mushrooms, spinach, breadcrumbs, rosemary, salt and pepper.
To prepare lamb, remove excess fat from the inside (meaty surface) of the loins and cut away some of the fat from the outside. Stuff with spinach mix, roll and tie at 5 cm intervals.
Place in roasting pan (no additional fat or possibly oil should be added) and roast at 180C (350F) for approximately 1 hour.
Serve with Provencal Sauce.
Serves eight.

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Amount Per Serving	%DV
Serving Size 71g
Recipe makes 4 servings
Calories 81
Calories from Fat 21	26%
Total Fat 2.44g	3%
Saturated Fat 1.1g	4%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 139mg	6%
Potassium 216mg	6%
Total Carbs 11.92g	3%
Dietary Fiber 1.9g	6%
Sugars 1.37g	1%
Protein 3.76g	6%

Boned Loin Of Lamb With Spinach Stuffing Recipe

Ingredients