Instructions: Defrost and squeeze excess moisture from spinach.

Chop roughly.

Dice mushrooms and saute in butter 2-3 minutes to soften.

Mix mushrooms, spinach, breadcrumbs, rosemary, salt and pepper.

To prepare lamb, remove excess fat from the inside (meaty surface) of the loins and cut away some of the fat from the outside. Stuff with spinach mixture, roll and tie at 5 cm intervals.

Place in roasting pan (no additional fat or oil should be added) and roast at 180C (350F) for approximately 1 hour.

Serve with Provencal Sauce.

Serves eight.

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