Stuffed saddle of Lune Valley lamb with buttered runner beans

Ingredients

Fresh Meat

  • 1 small boned saddle of Lune Valley lamb, retaining bones for gravy
  • 500ml of lamb stock

Fruit & Vegetables

  • 10 garlic cloves, peeled
  • 500g of baby spinach
  • 200g of runner beans
  • 4 large potatoes, cut into 8 cm discs

Oils & Vinegars

  • 500ml of rapeseed oil
  • 200ml of rapeseed oil

Store Cupboard

  • 1 sprig of rosemary
  • salt
  • white pepper

Dairy

  • 75g of unsalted butter

Beverages

  • 75ml of water