Instructions: Spread spinach seasoning over lamb, roll up, secure with string at 4cm intervals. Rub lamb all over with oil and garlic. Place lamb, potato, parsnip and onion in large pan. Add ginger, wine and stock, simmer, covered, about 30 mins or until lamb is tender, turning lamb occasionally.

Remove lamb from pan, transfer to baking dish. Strain pan juices; reserve juices and vegetables separately. Combine 1 tablespoon pan juices with chutney, spread over lamb. Bake, uncovered, in hot oven about 15 mins or until lamb is glazed and heated through. Reheat reserved juices in pan, stir in blended flour and cream, stir over heat until mixture boils and thickens; return vegetables to sauce. Serve lamb sliced with sauce.

Spinach Seasoning: Heat butter in pan, add spices, mushrooms and onion, cook, stirring, until onion is soft. Squeeze excess juice from spinach, add spinach to onion mixture; stir over heat until moisture is evaporated.

Transfer mixture to bowl, stir in breadcrumbs, basil and egg.

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