Spinach‑filled Lamb Roast with Cauliflower and Peas

Ingredients

• 400 g spinach
• Salt
• 2 shallots
• 1 Garlic clove
• 4 tbsp olive oil
• 2 tbsp chopped pine nuts
• pepper (ground)
• nutmeg
• 1 egg yolk
• 1 lamb roast e.g., leg, boneless (≈1.2 kg, deboned by butcher)
• 350 ml dry white wine
• 400 ml lamb stock (glass)
• cornstarch (for binding)
• 500 g cauliflower (stem removed)
• Salt
• 1 stalk leek
• 1 tbsp butter
• 200 g fresh peas (deveined)
• pepper (ground)
• 100 ml Vegetable broth
• 75 ml heavy cream
• 1 egg yolk

Instructions

1. 1.

   Wash and drain the spinach. Blanch briefly in salted water, shock in ice water, squeeze out excess liquid and chop. Peel and finely mince the shallots and garlic; sauté in 2 tbsp olive oil, add spinach and pine nuts, cook briefly, season with salt, pepper, and nutmeg. Let cool, then fold in 1 egg yolk.

2. 2.

   Preheat oven to 200 °C (400 °F) with top/bottom heat. Lay the lamb leg flat, spread the spinach mixture over it, roll tightly, tie with kitchen twine, season with salt and pepper. Heat remaining oil in a roasting pan and brown the leg on all sides. Pour in 200 ml wine and reduce until nearly evaporated. Add the rest of the wine, place the pan in the preheated oven (bottom heating only) and roast for about 1–1.2 h, turning regularly and gradually adding lamb stock.

3. 3.

   Meanwhile clean and wash cauliflower; blanch florets in boiling salted water until just tender, drain, shock, and set aside.

4. 4.

   Clean, wash, and slice leek into rings. Melt butter, sauté peas and leeks, season with salt and pepper, then add vegetable broth. Cover and cook for 8–10 min.

5. 5.

   Transfer drained cauliflower to an oven‑proof dish. Whisk cream and 1 egg yolk together, pour over the cauliflower. Remove the lamb from the pan, let rest covered for 10 min. Increase oven temperature to 225 °C (450 °F) and bake the cauliflower until golden.

6. 6.

   Extract the roasting juices and sauce from the pan, combine with the remaining gravy, taste, and thicken with a small amount of cold water‑mixed cornstarch if desired. Slice the lamb into rounds. Plate the sliced lamb with the gratinated cauliflower and peas.