Seasonal recipe for September

Saddle of lamb stuffed spinach

As we move towards the comfort food, this recipe uses spinach and lamb a winning combination.

Serves 6-8

1 saddle of lamb, about 2.4kg, boned out

1 garlic bulb

Sea salt and pepper

Splash of olive oil

Few sage sprigs

Knob of butter

Stuffing:

3-4 tbsp olive oil

250g mixed mushrooms (shiitake, oyster, button), cleaned

Knob of butter

250g young spinach, stalks removed

2-3 tbsp mascarpone

1 egg yolk

Freshly grated nutmeg

6-8 sage leaves

Pan jus:

1 tbsp sherry vinegar

2 glasses red wine

125ml light stock

1.Heat the oven to 200C/Gas 6. Open out the saddle of lamb and set aside the eye fillets. Halve the garlic bulb, season and leave for a few minutes to draw out the juices.

2 For the stuffing, heat a splash of olive oil in a non-stick pan and sauté the mushrooms until they are softened and browned, then drain in a colander. Heat a little more oil and a knob of butter in the pan, add the spinach, season lightly and cook until just wilted. Tip the mushrooms into a bowl, mix in the spinach, mascarpone and egg yolk, then season with nutmeg, salt and pepper.

3 Oil several sage leaves and place down the middle of the lamb. Rub the meat with the halved garlic bulb. Spoon the stuffing on top of the sage leaves. Cut the eye fillets horizontally (but not right through), open out and place over the stuffing. Fold one flap of the saddle over, then the other, wrapping firmly to make a neat roll. Secure with string at intervals and tuck the remaining sage leaves in at the ends.

4 Heat a splash of oil in a roasting pan; add the garlic bulb and a few sage sprigs and sauté briefly, then add the butter and allow to foam. Put the meat on top.