Serves

4

Information

Prep Time: 15 minutes Cook Time: 55 minutes

Ingredients

1 lamb crown; ask your butcher to prepare one • 300g butter • 750g fresh spinach • Handful of fresh rosemary • 2 tablespoons of wholegrain mustard Dried spices: 1tablespoon rosemary powder • 1teaspoon red pepper powder • 1teaspoon fresh ground black pepper • 1teaspoon thyme • 200ml beef stock • 4 tablespoons Madeira/wine • Salt

Method

Preheat the oven to 220ºC • Place the dried spices/herbs with a pinch of salt and one tablespoon of the mustard in a small bowl and mix together. Rub the mixture all over the lamb • Melt the butter in a large saucepan then place the lamb inside the pan and fry on a high flame until it is sealed all over • Place in the oven for cook for about 45-50 minutes • Retain some of the frying juices and add the remainder of the mustard, the Madeira, the fresh rosemary, and the stock, and reduce until it reaches about 1/3 of its original volume. Add pepper and salt to taste • Place the spinach in a separate frying pan and heat for 20 seconds until it is warm but still slightly raw. Arrange the spinach on plates and place the lamb on top. Pour on the rosemary gravy