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Ingredients

• 1 tbsp butter
• 200 g fresh spinach
• pinches freshly grated nutmeg
• 6 cloves garlic
• boned saddle of lamb, with belly attached
• 3 tbsp dijon mustard
• 4 tbsp toasted pine nuts
• 2 tbsp raisins, soaked in boiling water for 10 minutes, drained
• sauted potatoes and baby carrots, to serve (optional)

Description

This Colourful, Italian-inspired Stuffed And Rolled Lamb From Matt Tebbutt Is Simple To Carve And Makes A Great Alternative To The Traditional Sunday Roast

UK TV