Roast Saddle of Spring Lamb

Ingredients

1 saddle of spring lamb
20 cloves of garlic
1 tablespoon of unsalted butter
10ml olive oil
100ml double cream
900g baby spinach
2 egg yolks

Method

Roast the garlic for 20 minutes. Crush the garlic. Heat the cream gently in a saucepan until it starts to boil. Add the crushed garlic to the boiling cream.  Blanch the spinach in boiling water and squeeze out the water.  Chop the spinach and add it to the cream. Mix in the egg yolks and season with salt and pepper. 

Stuff the saddle with the stuffing, then tie and roast the lamb in the oven for 40 minutes at 190°C.

Serve with the vegetables we’ve harvested and the salad with the dressings we’ve made!

This recipe was kindly supplied by Alistair Barlow, Head Chef, The Fleece