Recipe by mersaydees
From Sunset Recipe Annual cookbook, 1991 edition. The intro to this recipe says, “Australian cooks bring a practiced skill to cooking lamb. It’s as familiar on dinner tables there as beef and chicken are here. So it’s only natural that cooks have discovered innumerable ways to vary presentations. Lamb-loving Westerners will also appreciate these new flavors. Dining out in Australia’s largest city reveals some new trends in cooking lamb. Sydney’s Macleay Street Bistro combines tradition and invention, braising lamb shanks in red wine to serve with lentils. To brighten the dish, chefs add a garnish of chopped fresh tomato, chive stems, and bouquet of mâche or tiny lettuce leaves.”
- 3⁄4 lb fresh spinach
- 2 tablespoons olive oil
- 1⁄4 cup pine nuts
- 1 small onion, finely chopped
- 1 garlic clove, minced (or pressed)
- 1⁄2 teaspoon dry oregano leaves
- fresh coarse ground black pepper
- 1⁄2 cup soft breadcrumbs
- 4 -4 1⁄2 lbs lamb shoulder, boned
Directions See How It's Made
- Clean spinach by discarding roots, coarse stems, and yellowed leaves. Wash well. Stack leaves, then cut crosswise into about ½-inch-wide slivers. Set aside.
- In a 5- to 6-quart pan over medium heat, combine oil and nuts; stir often until nuts are golden, about 6 minutes. Using slotted spoon, transfer to a plate and set aside. Add onion to pan; cook, stirring often, until limp but not browned, 4 to 6 minutes. Add garlic, oregano, 1/8 teaspoon pepper, and spinach. Stir just until spinach is limp, about 2 minutes. Remove from heat and mix in crumbs and nuts.
- Trim fat from lamb. Lay meat flat, boned side up, and cover with plastic wrap. Using a flat mallet, pound meat gently and firmly to flatten evenly. Spread spinach mixture over the meat, leaving about a 1 ½-inch margin on all sides. Starting from the most irregular long side, roll meat up snugly. Use string to tie snugly at about 1 ½-inch intervals.
- Arrange meat, fat side up, on a rack in a 12- by 15-inch roasting pan. Sprinkle generously with pepper. Insert a meat thermometer in center. Roast, uncovered, in a 350°F oven until thermometer registers 145°F for medium-rare, about 1 hour and 15 minutes. Slice roast ½ inch thick. Add salt to taste.