| 1. |
Preheat the oven to 400°F. In a pan, sweat the garlic and onion in the butter over medium heat for about 5 minutes.
|
| 2. |
Add the spinach and the cream; cook for a further 5 minutes. Transfer into a bowl and cool. Add the sausage meat and mix well.
|
| 3. |
Stir the cheese into the spinach mixture, and stuff the leg of lamb. Tie the leg together securely with string and coat
with the oil; sprinkle with the thyme and rosemary.
|
| 4. |
Place the leg of lamb in a roasting pan and roast for 15 minutes. Mix together the white wine, chicken stock, maple syrup
and vegetable juice and pour this over the joint.
|
| 5. |
Add the bay leaf and continue to roast at 350°F for 1 hour. At the end of the cooking time, thicken the cooking juices
with a mixture of melted butter and flour.
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| |
