PREPARE THE LAMB SADDLE

• Debone the lamb saddle if needed.
• Remove sinew and excess fat, trimming it neatly.
• Season lightly with salt and pepper.

MAKE THE HERB STUFFING

• Blend all fresh herbs with garlic, lemon zest and juice, spices, and olive oil.
• Mix until smooth, fragrant, and evenly green.
• Adjust seasoning.

STUFF AND TIE THE LAMB

• Spread the herb stuffing evenly inside the lamb.
• Roll the meat tightly.
• Tie securely with kitchen string to maintain an even shape.

FLAMBERGE ROASTING

• Place the lamb onto the flamberge spit.
• Roast for about 1 hour, rotating slowly.
• Baste regularly with juices to keep it moist.

PREPARE THE SPINACH PESTO

• Blanch the spinach for 30 seconds in boiling water.
• Immediately cool in ice water, then drain well.
• Toast the almonds in a dry pan.
• Blend spinach, almonds, and Parmesan.
• Gradually add olive oil until smooth and creamy.
• Season to taste.

PREPARE THE ROASTED BROAD BEANS

• Shell the broad beans and blanch briefly if needed.
• Toss with a small amount of herb stuffing.
• Add a few baby spinach leaves.
• Roast lightly in the lamb cooking juices until coated and flavorful.

PREPARE THE BABY SPINACH

• Lightly dress the baby spinach with olive oil, lemon, and salt just before serving.

PLATING

• Slice the lamb into medallions.
• Spoon or spread the spinach pesto on the plate.
• Add the roasted broad beans.
• Finish with fresh dressed spinach leaves.