Lamb Roast with Spinach Filling

Ingredients

• 2 kg lamb shank
• 4 Garlic cloves
• 2 lemons
• 6 tbsp Olive oil
• 250 g Spinach
• 200 g sheep cheese
• Salt
• Pepper
• 4 tbsp pine nuts
• 1 bunch parsley
• 2 tbsp olive oil
• 1 tbsp mustard
• 400 ml lamb stock
• 350 g carrots
• 500 g Potatoes
• oil

Instructions

1. 1.

   Wash the lamb, pat dry and cut a pocket. Wash the spinach, trim thick stems and place damp in a pot. Let it wilt over medium heat. Transfer to a sieve, drain well and finely chop. Peel garlic and press through a press. Mix with olive oil and lemon juice and brush the meat. Combine spinach with finely chopped cheese and pine nuts, season with salt and pepper. Spread everything into the pocket and tie with kitchen twine. Preheat oven to 175°C (347°F) with upper and lower heat. Heat olive oil mixture and lamb stock in a large roasting pan, place the lamb shank and cook for 1½ hours. Wash parsley and finely chop. Mix with mustard and 2 tbsp olive oil. Brush the surface with the paste and roast another 30 minutes.

2. 2.

   Peel, wash, pat dry potatoes and cut them lengthwise in half. Place on a greased baking sheet skin side up, brush with 2 tbsp oil and bake in the oven for about 40 minutes.

3. 3.

   Peel carrots, slice into rounds and add to the lamb 30 minutes before the end of cooking time.

4. 4.

   Remove lamb roast from the oven, wrap in foil and let rest for 10 minutes. Slice before serving and serve with baked potatoes and carrots.