Name: Spinach, feta and pine-nut stuffed lamb
Prep time: 35 min
Cook time: 65 min
Yield: 8 portions
Cuisine: England
Ingredients: 1 onion, chopped; 2 garlic cloves, sliced; As needed: olive oil, salt and pepper; 3 tbsp pine nuts; 250 g spinach; 150 g feta; 1.75 kg boned lamb saddle (1.75–2kg); 1 tsp sumac (up to 2); 0.5 cucumber, deseeded and sliced; 150 ml natural yoghurt; 1 bunch mint, shredded; 1 tbsp pomegranate molasses; 1 lemon, zest; As needed: lime juice, a squeeze

Spinach, feta and pine-nut stuffed lamb

A Private Kitchen home adaptation of Gordon Ramsay’s published recipe.

Prep35 min

Cook65 min

Yield8 portions

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Gordon Ramsay

This is Private Kitchen’s concise home adaptation, not the chef’s original text. Read the source for the complete published method and context.

Read the published recipe

Three-star restaurant connection: Restaurant Gordon Ramsay, London · MICHELIN Guide . Restaurant recognition does not certify this recipe. No affiliation or endorsement.

Let’s make it.

Soften onion and garlic in oil for five minutes; briefly toast pine nuts, wilt spinach and fold in feta. Cool the stuffing.

Season opened lamb with sumac, spread filling centrally, roll and tie. Refrigerate at least 30 minutes.

Brown the joint in a roasting pan for ten minutes, then roast at 190°C about 45–55 minutes. Our safety adaptation cooks stuffed centre to 74°C; rest.

Combine cucumber, yoghurt, mint, molasses, citrus and seasoning; serve alongside sliced lamb.

A little kitchen note

Private Kitchen home adaptation of the linked published recipe; not kitchen-tested or endorsed by the chef. Times are editorial estimates. Source serves 6–8; portions here use 8. Allow 30 minutes chilling; safety temperature is our adaptation.

Allergen notes

Milk, pine nuts. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/8 of the recipe)

Energy

665 kcal

Protein

47.3 g

Carbs

7.6 g

Fat

49.4 g

Fibre

1.7 g

Total sugar

3.9 g

Sodium

350 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Excludes unmeasured: olive oil, salt and pepper, lime juice, a squeeze. Actual calories, fat and sodium may be higher.

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