Spinach Loin of Lamb

Serves: 6-8

Ingredients:

3 pound (1.5 kg) loin lamb
1 large spinach leaf, shredded
1 tablespoon butter
1 large onion, chopped
Salt and pepper
6 rashers of bacon

Microwave Method:

1. Butterfly loin of lamb and flatten slightly with a meat mallet.
2. Spread with shredded spinach.
3. Place butter and onion in a Pyrex bowl. Cook for 3 minutes on HIGH. Sprinkle over spinach.
4. Season with salt and pepper.
5. Roll up loin and secure with string.
6. Wrap rashers of bacon around outside of loin and secure with toothpicks.
7. Place on a rack, cook for 10 minutes on MEDIUM HIGH.
8. Cook a further 30-35 minutes on MEDIUM (for medium) or 38-40 minutes on MEDIUM (for well done), turning over halfway through cooking.

Convection Microwave Method:

1. Butterfly loin of lamb and flatten slightly with a meat mallet.
2. Spread with shredded spinach.
3. Place butter and onion in a Pyrex bowl. Cook for 3 minutes on HIGH. Sprinkle over spinach.
4. Preheat oven to 350 degrees F (180 degrees C).
5. Season with salt and pepper.
6. Roll up loin and secure with string.
7. Wrap rashers of bacon around outside of loin and secure with toothpicks.
8. Place on Low Rack, fat-side down, cook on HIGH MIX/ROAST for 20-25 minutes (medium) and 27-30 minutes (well done), turning over halfway through cooking.