ingredients
serves 6 - 8
4 - 4 1/2 pound boneless leg or shoulder of lamb (not tied)
2 tbsp butter, softened
1 - 2 tbsp All purpose flour
1/2 cup white wine
1 cup chicken or beef stock
salt and freshly ground black pepper
watercress, to garnish
Sauteed Potatoes, to serve
for the stuffing
5 tbsp butter
1 small onion, finely chopped
1 garlic clove, finely chopped
1/3 cup long grain rice
2/3 cup chicken stock
1/2 tsp dried thyme
4 lamb kidneys, halved and cored
10 ounce young spinach leaves, well washed
salt and freshly ground black pepper
method
1. To make the stuffing, melt 2 tbsp of the butter in a saucepan over a medium heat. Add the onion and cook for 2 - 3 minutes until just softened, then add the garlic and rice and cook for about 1 - 2 minutes until the rice appears translucent, stirring constantly. Add the stock, salt and pepper and thyme and bring to the boil, stirring occasionally, then reduce the heat and cook for about 18 minutes, covered, until the rice is tender and the liquid is absorbed. Tip the rice into a bowl and fluff with a fork.
2. In a skillet, melt 2 tbsp of the remaining butter over a medium-high heat. Add the kidneys and cook for 2-3 minutes, turning once, until lightly browned but still pink inside, then transfer to a board and leave to cool. Cut the kidneys into pieces and add to the rice, season with salt and pepper and toss to combine.
3. in a skillet, heat the remaining butter over a medium heat until foaming. Add the spinach leaves and cook for 1-2 minutes until wilted, drain off excess liquid, then transfer the leaves to a plate and leave to cool.
4. Preheat the oven to 190°C/375°F. Lay the meat skin-side down on a work surface and season with salt and pepper. Spread the spinach leaves in an even layer over the surface, then spread the stuffing in an even layer over the spinach. Roll up the meat like a Swiss roll and use a skewer to close the seam. Tie the meat at 1 inch. intervals to hold its shape, then place in a roasting tin, spread with the butter and season.
5. Roast for 1 1/2 - 2 hours until the juices run slightly pink when pierced with a skewer, or until a meat thermometer inserted into the thickest part of the meat registers 57-60°C/135-140°F (for medium - rare to medium). Transfer the meat to a carving board, cover with foil and leave for about 20 minutes.
6. Skim off the fat from the roasting tin. Place the tin over a medium heat and bring to the boil. Sprinkle over the flour and cook for 3 minutes until browned, stirring and scraping the base of the tin. Whisk in the wine and stock and bring to the boil. Cook for 5 minutes until the sauce thickens. Season and strain. Garnish the meat with watercress and serve with the gravy and potatoes.
