Serves 6.

1 (4 to 5 lb.) saddle of lamb
2 egg yolks
1 lb. freshly cooked spinach
1 tbsp. chopped fresh chervil
1 tbsp. chopped fresh parsley
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh garlic
Dash white pepper
1 c. water
1 c. white wine

Preheat the oven to 450 degrees. Prepare the stuffing by mixing the egg yolks, spinach, chervil, parsley, rosemary, garlic and pepper and set aside. Bone the saddle of lamb (or ask the butcher to do it) and remove all fat. Salt and pepper the inside. Add the stuffing and roll and tie the saddle. Cook for 45 minutes. Remove the lamb from the pan and set aside for 10 minutes.

Skim all fat from the drippings in the pan and add water and wine. Strain and serve with the saddle.