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Roasted Lamb with Spinach and Spring Onions

Nadia GalinovaNadia Galinova
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Roasted Lamb with Spinach and Spring Onions
Image: Stoyanka Rusenova
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12/01/2022
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Preparation
20 min.
Cooking
180 min.
Тotal
200 min.
Servings
3
"Lamb can be eaten all year round, but it is most delicious in spring, when there is fresh spinach and spring onions"

Ingredients

  • lamb shoulder - 1.5 lb (700 g)
  • oil - 3 - 4 tbsp.
  • spring onions - 1/2 bunch
  • rice - 1 cup
  • spinach - 1.3 lb (600 g)
  • mint - 2 stalks
  • salt - by taste
  • paprika - 1/2 tbsp.
  • For spreading on meat
  • mint - 2 pinches
  • olive oil - 2 tbsp.
  • paprika - 1 tbsp.
  • water - 2 cups
measures

How to cook

Wash the lamb shoulder well and then shape the pocket by peeling the skin by hand or using a knife. Season the shoulder with salt both outside and inside and set it aside.

Prepare the stuffing by chopping the spring onions and spinach. Fry them in hot oil, by also adding the rice.

Add the paprika, pour a little water and leave on the stove for a while. Once the rice absorbs the water, remove it from the hob.

Fill all of this in the pocket and sew it or just use skewers to set it in place. Put in a baking pan.

Spread the shoulder with olive oil and sprinkle it with paprika and mint. Add the water and then place it in the oven, but before you do that, wrap it with foil.

Bake it at 390°F (200 degrees) for the first 1 hour, then reduce the heat to 360°F (180 degrees). Check it with a fork and as soon as the fork itself enters without a problem, it is ready.

Remove the foil and roast the lamb for another 10 minutes, so that it forms a crust.

The Roasted Lamb with Spinach and Spring Onions is ready.

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