Located just minutes outside of the Bracebridge town area on South Monck Road, Ballmer Farm is your place to go for fresh lamb. Try using their meat for this savoury dish using lamb and spinach stuffing.
Lamb Roast with Spinach Stuffing Recipe
Ingredients:
1 (6-pound) leg of lamb, boned, butterflied
¼ cup olive oil
¾ cup chopped onion
½ cup chopped celery
3 cloves garlic, minced
10 ounces chopped spinach
2 medium eggs, lightly beaten
¼ cup chopped parsley
3 tablespoons thinly sliced fresh basil
1 teaspoon crushed dried rosemary
¼ teaspoon crushed dried marjoram
¼ teaspoon black pepper
6 cups plain croutons
½ cup water
¼ cup grated Parmesan cheese
Fresh mint sprigs, for garnish
Directions:
1) Preheat oven to 350°F.
2) Heat oil in a large skillet over medium; add onion, celery, and garlic. Cook until softened, about 5 minutes, stirring. Set aside.
3) Meanwhile, mix together spinach, eggs, parsley, basil, rosemary, marjoram, and pepper in a large bowl. Add onion mixture; mix well. Add croutons, water, and cheese; mix gently. Set aside.
4) Pound lamb to an even thickness; spread stuffing over the top. Roll up meat, jellyroll style; tie. Place lamb seam side down on a rack in a shallow roasting pan. Bake 2 hours. Remove from oven; allow to rest 15 minutes. Carve and serve with fresh mint.
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