Stuffed Saddle of Lamb with Spinach and Mushrooms

Method:
1. Preheat the oven to Gas mark 5, 190C, 375F.
2. Heat half the oil in a large pan and cook the onion and the mushrooms for 4-5 minutes over moderate heat. Remove from the pan, drain and set aside to cool.
3. Return the pan to the heat and melt the butter. Add the spinach and wilt quickly for 1 minute over a moderate heat, stirring occasionally. Season with the nutmeg, drain and set aside to cool.
4. Place the saddle of lamb on a chopping board, season on both sides, place fat side down. Sprinkle over the rosemary leaves.
5. In a large bowl mix together the spinach, mushroom mixture and soft cheese. Season, if required.
6. Spread over the surface of the saddle, roll up and tie with butcherís string to secure.
7. Place on a metal rack in a non-stick roasting tin, drizzle with the remaining olive oil, add the garlic cloves and sage leave to the base of the roasting tin and roast for 1 1/2 -2 hours, basting occasionally with any lamb juices.
8. Remove from the oven and allow to rest for 15-20 minutes before carving.
9. Serve the lamb with roasted red onions and olive oil mash.