- 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
- 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.
- Place half the stuffing onto each pair of forequarters, roll the Lamb over the stuffing and tie with string.
- Rub the rolled Lamb with garlic, rosemary, lemon juice and olive oil.
- Leave in refrigerator overnight (or for at least 2 hours) to allow flavours to develop.
- 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.