Stuffed saddle of lamb with spinach, garlic and pine nuts

This colourful, Italian-inspired stuffed and rolled lamb from Matt Tebbutt is simple to carve and makes a great alternative to the traditional Sunday roast
By Matt Tebbutt
Stuffed saddle of lamb with spinach, garlic and pine nuts
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 5 minutes plus 15 mins resting
  • Prep Time: 30 minutes
  • Effort: easy


  • 1 tbsp butter
  • 200 g fresh spinach
  • pinches freshly grated nutmeg
  • 6 cloves garlic
  • ½ boned saddle of lamb, with belly attached
  • 3 tbsp dijon mustard
  • 4 tbsp toasted pine nuts
  • 2 tbsp raisins, soaked in boiling water for 10 minutes, drained
  • sautéed potatoes and baby carrots, to serve (optional)


1. Preheat the oven to 180C/160C fan/gas 4.

2. Melt the butter in a frying pan over a medium-high heat, add the spinach and fry for 1-2 minutes until just wilted. Sprinkle in the nutmeg and season with salt and black pepper. Tip into a sieve over a bowl, squeeze out any excess liquid from the spinach and leave to cool.

3. Boil the garlic cloves in a small pan of boiling water for 10 minutes until softened then drain and cool.

4. Place the lamb onto a clean surface, skin-side-down, and open it out. Spread the inside with the Dijon mustard and arrange the spinach in a line down the middle of the lamb. Scatter over the pine nuts and soaked raisins and top with the softened garlic cloves.

5. Roll up the lamb tightly to encase the filling and tie securely with kitchen string in several places, trying not to let any of the stuffing escape at the ends. Place in a roasting tin and roast in the oven for 45-50 mins, until browned on the outside and still slightly pink in the middle.

6. Leave to rest for 10-15 minutes then carve into thick slices and serve with sautéed potatoes and baby carrots, or vegetables of your choice.

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