Roast Lamb with Spinach Stuffing

Cooking the lamb this way keeps it beautifully moist with the added bonus that the meat and vegetables are ready at the same time.

Ingredients

1.5-2kg boned shoulder or leg of lamb

2 large onions cut into wedges

8 cloves of garlic, skin on

2 medium aubergines, sliced thickly

1 yellow pepper, seeded and cut into 8 segments

2 red peppers, seeded and cut into 8 segments

salt and freshly ground black pepper

sprig of rosemary

Stuffing

450gr fresh spinach, prepared and shredded

1 clove garlic, crushed

125gr low fat cream cheese

25 gr fresh breadcrumbs

salt and freshly ground black pepper

Method

Stir-fry the spinach and the garlic over a high heat until the leaves have wilted and no excess liquid remains. Drain, cool, squeezing any remaining liquid from the spinach. Place in a bowl and beat in the rest of the stuffing ingredients.

Trim any excess fat from the meat and stuff with the spinach mixture. Place the joint in the middle of an oiled roasting tin surrounded by the onions and garlic. Roast in a pre-heated oven (220c/gas 7)  for about 25 minutes until the meat has browned and then add the rest of the vegetable and turn the lamb over. Season well, sprinkle with rosemary and leave to roast for a further hour or so until the meat is cooked to your taste. Carve the lamb and serve with the vegetables and pan juices if liked.