Preheat the oven to 180°C (350°F, fan-assisted).
Place the lamb in a roasting pan. Drizzle with olive oil and sprinkle with herbs or rosemary.
Roast for 1h30 to 2h, basting occasionally with its juices or a splash of white wine/broth.
Cooking guideline: 25–30 minutes per 500 g for medium-rare.
Halfway through, you can add potatoes 🥔 or root vegetables like carrots 🥕 and parsnips around the lamb.
4️⃣ Rest and Serve:
Let the meat rest for 10–15 minutes under foil to redistribute the juices.
Slice thickly and serve with the pan juices drizzled on top.
Suggested Sides 🍽️:
Roasted potatoes, flageolet beans, or creamy mashed potatoes
Glazed carrots, parsnip medley, or other roasted seasonal vegetables
Full-bodied red wine (Gigondas, Bordeaux, Crozes-Hermitage) 🍷
🌟 Extra Tip: You can prepare the spinach filling a day ahead and keep it refrigerated. This allows the flavors to develop even more!
