Stuffed Lamb with Spinach and Pine Nuts

Stuffing: 1 Yellow onion (Finely chopped) - Thinly Sliced Garlic - EVO - handful of Pine Nuts - handful of Feta cheese - enough spinach to completely cover the ingredients in the frypan
Lamb: Saddle of Lamb (the Rolls Royce of Lamb) - Powdered Sumac - Butcher’s string
Compliment for the lamb: 1 Cucumber - 2 Tbsp Yoghurt - 4-5 mint leaves - Salt - Pepper - Pomegranate malaises - Zest from 1 lemon

Stuffing:
Heat Frypan and add EVO. Add onions and garlic, seasoned generously. When onions begin to caramelise add the pine nuts and stir a lot. Add Spinach into the hot pan after 2-3 minutes and Sauté until spinach is wilted. Crumble Feta over the spinach as it’s cooking
Lamb:
Open up the Saddle of Lamb and season lightly with salt then add Sumac generously. Open lamb and take stuffing by the spoonful and fill in the centre , then add any filets around the stuffing, so you can wrap up the Saddle of lamb and tie it off. Some stuffing will fall out.
Tie the lamb around the side then one in the middle (like gift wrapping) Work back and work forward to tie of the entire lamb, but don’t tie too tight or the stuffing will pop out! Wrapped in string about 6 times. Season the outside fat by rolling it in the seasoning.
Sear off the outside of the lamb to golden brown and then let the lamb rest. Next, into the oven for 45-55 minutes.
Peel and cut an entire cucumber into 3 and core (using apple corer). Slice the cucumber and add to metal bowl. Dress with yoghurt and add a bit of freshly chopped mint leaves and Season. Drizzle with Pomegranate malaises and add lemon zest. Mix well.
Once the lamb has rested, remove string and cut along string lines to portion. Plate and serve.