Lamb stuffed with spinach, cranberries & pine nuts, with a port glaze

At this time of year it seems the older you get the more you may reminisce about special times and the memories you have of family, the Christmas traditions, what food and drink was served etc. etc. I always remember the lovely food in the house, always served with great vegetables. One of the Christmas drinks we had on offer was port - especially bought for Christmas for my Gran ... it was her favourite Christmas tipple. An Aunt of mine would always have a glass of Babycham, so a few bottles were always in the house. Then there was advocat and lemonade, not forgetting a supply of beer for the male relations, a most important purchase! Of course, our Christmas was not all about drink ... but I mention it because it links in with this recipe suggestion.

It contains a lovely mix of ingredients, including ruby port. When I read that a picture of my Gran came to mind and I thought I must share this suggestion. I'm sure, if she were still with us, she would love it!

Now, I must just add that the carbs per serving is 23.9g ... so please bear this in mind for those of you who live the LCHF lifestyle. However, this roast is quite special, the stuffing just amazing and at this time of year with small or large family gatherings you may just decide to give it a try ...

Ingredients:

Serves Four

For the stuffing
1 tbsp olive oil
1 red onion, finely sliced
2 cloves of garlic, finely sliced
1 tsp cinnamon
260g spinach
50g pine nuts, toasted
50g dried cranberries

For the lamb
3 tbsp cranberry sauce
100ml ruby port
800g boned shoulder of lamb

For the port gravy
1 tbsp plain flour
50ml ruby port
300ml lamb stock

To serve
Roasted cubes of butternut squash

Method:

1. Preheat the oven to 180°C/gas mark 4. Heat the oil in a large frying pan, then add the onion. Fry for 4-5 minutes, until soft and golden. Add the garlic and cinnamon and continue to cook for 1-2 minutes. Add the spinach and allow it to wilt. Season and stir through the pine nuts and cranberries. Leave to cool.
2. Meanwhile, put the cranberry sauce and port in a small saucepan over a medium heat. Simmer until reduced to a sticky glaze.
3. Unroll the lamb and spread the stuffing over the whole surface. Re roll and secure with string in four places. Place the joint in a roasting tin and brush all over with the port glaze. Roast in the oven for 1 hour 10 minutes. Transfer to a board and cover with foil, then leave to rest for 10 minutes.
4. Meanwhile, pour the cooking juices into a jug and then return 2 tbsp of the juices to the roasting tin. Place over a gentle heat and add the flour, whisking thoroughly to form a paste. Add the port and stir well, then slowly add the stock, stirring continuously. Simmer until the gravy has thickened.

5. Serve with the lamb and butternut squash

Each serving provides
23.9g carbohydrate 3.0g fibre 39.7g protein 48.2g fat

Original recipe idea from here

Obviously do not forget to prepare and cook your butternut squash, cubes work well and take about forty minutes to roast until golden and tender.

...and perhaps because it's almost Christmas

some may enjoy a glass of port with Stilton cheese

reward yourself after you finish wrapping the presents!

image courtesy of google

Of course you may just prefer a cup of tea or coffee ...

the choice is always yours dear reader

All the best Jan