© J Sainsbury plc 2020
Stuffed lamb with spinach, cranberries and pine nuts and a sticky port glaze
Make your roast even more special with this divine stuffing and sticky glaze
-
Ready in 2 hours
-
Cooking time 1 hour 40 minutes
-
Prep time 20 minutes
-
Serves 4
Ingredients
For the stuffing
- 1 tbsp olive oil
- 1 red onion, finely sliced
- 2 cloves of garlic, finely sliced
- 1 tsp cinnamon
- 260g spinach
- 50g pine nuts, toasted
- 50g dried cranberries
For the lamb
- 3 tbsp cranberry sauce
- 100ml ruby port
- 800g boned shoulder of lamb
For the port gravy
- 1 tbsp plain flour
- 50ml ruby port
- 300ml lamb stock
To serve
- 1 butternut squash, cubed and roasted
Method
-
1
Preheat the oven to 180°C/gas mark 4. Heat the oil in a large frying pan, then add the onion. Fry for 4-5 minutes, until soft and golden. Add the garlic and cinnamon and continue to cook for 1-2 minutes. Add the spinach and allow it to wilt. Season and stir through the pine nuts and cranberries. Leave to cool.
-
2
Meanwhile, put the cranberry sauce and port in a small saucepan over a medium heat. Simmer until reduced to a sticky glaze.
-
3
Unroll the lamb and spread the stuffing over the whole surface. Re roll and secure with string in four places. Place the joint in a roasting tin and brush all over with the port glaze. Roast in the oven for 1 hour 10 minutes. Transfer to a board and cover with foil, then leave to rest for 10 minutes.
-
4
Meanwhile, pour the cooking juices into a jug and then return 2 tbsp of the juices to the roasting tin. Place over a gentle heat and add the flour, whisking thoroughly to form a paste. Add the port and stir well, then slowly add the stock, stirring continuously. Simmer until the gravy has thickened. Serve with the lamb and butternut squash.
