Ingredients:
125 g (4 0z) frozen leaf spinach, thawed
200 g (7 oz) feta cheese
salt and pepper
two best ends of lamb, trimmed,with chine bone removed, about 1.1 - 1.4 kg (2 1/2-3 lb)
4 garlic cloves
175 ml ( 6 fl oz) olive oil
15 ml (1 tbsp) red wine vinegar
two 420 g (15 oz) cans chickpeas
1 small bunch fresh coriander
1 egg yolk
2-3 drops sesame oil
15 ml (1 tbsp) lemon juice
Direction:
1. Squeeze all the excess liquid from the spinach and roughly chop. Crumble 125 g(4 oz) feta cheese and stir into spinach. Season (taste as you go- spinach needs plenty of seasoning but feta cheese can be salty).
2. Season the lamb. Place one best end of lamb fat-side down on a clean work surface. Lay
the spinach mixture along the fattest part of the meat. Lay the other best end on top and link the bones to form a 'guard of honour'. Tie at intervals with fine string. Weigh the lamb.
3. Stand the lamb in a roasting tin, just large enough to hold it, with two peeled garlic cloves. Drizzle with 15 ml (1 tbsp) olive oil and the vinegar.
4. Roast lamb at 200 C (400 F) mark 6 for 20 min per 450 g (1 lb) plus 20 min for pink lamb (allow an extra 15 min for well done).
5. Meanwhile, in a food processor or liquidiser, blend together the drained and rinsed chickpeas, remaining 160 ml (5 1/2 fl oz) olive oil, two garlic cloves, coriander, egg yolk, sesame oil, lemon juice and remaining feta cheese. Season to taste, then cover and chill until required.
6. About 10 min before the end of cooking time, put the puree in a saucepan and warm it through gently without boiling, stirring frequently.
7. Remove string from the lamb; carve into double cutlets. Serve on a bed of chickpea puree.
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