INGREDIENTS

1 Boneless Lamb Leg (1.3kg)

Salt and Pepper

500g Spinach, stalks removed

½ cup Olive oil

200g Halloumi grated

4 Tablespoons fresh Mint washed and stalks removed

2 Lemons zested

½ cup Almonds sliced and toasted

4 cloves Garlic, crushed

375 ml Verjuice

200ml Meat Glaze

METHOD

Preheat Oven to 180c. Take your Boneless Lamb Leg and slice thru from the fat end horizontally till nearly all the way so you can open to butterfly and lay on your board.

Season with salt and pepper. Place the spinach in a bowl and pour boiling water over to blanch, drain and squeeze out water. Spread the spinach over the lamb.

Combine the mint, zest, almonds, garlic and halloumi in a bowl and then spread over one side of the spinach in the lamb. Cover the mix with the top side of the lamb so it is closed.

Tie securely both ways. In a pan big enough to fit the Lamb that is ovenproof, heat a little oil and sear Lamb all over. Remove pan from heat and add the Verjuice and 1 cup water to the dish. Cover and roast for 2 ½ hours. Let rest for 20 minutes and put your sauce mix into a pan and add Meat Glaze, simmer for 10-20 minutes till reduced and thickened. Season with salt and pepper and add a little butter to the sauce before serving.