Spinach-Stuffed Lamb Leg with Peas and Creamy Cauliflower

For the spinach stuffing: Rinse the spinach and drain. Blanch in boiling salted water, rinse with cold water, squeeze dry and chop. Peel and finely chop the shallots and garlic. Heat 2 tablespoons olive oil in a skillet. Add the shallots and garlic, and cook until translucent. Stir in the spinach and pine nuts to heat through. Season with salt, pepper and nutmeg to taste. Remove from heat and cool slightly. Stir in the egg yolk.

For the lamb: Preheat the oven to 200°C (approximately 390°F). Butterfly the leg of lamb and spread the spinach mixture on top. Tightly roll the lamb up and tie with butcher's twine. Season with salt and pepper to taste. Heat the oil in a roasting pan on the stove and sear the lamb until golden on all sides. Pour in 200 ml (approximately 3/4 cup) of the wine and simmer until reduced. Stir in the remaining wine. Place the roasting pan in the oven and roast for 1-1 1/2 hours. Add lamb stock to the roasting pan as necessary.

For the vegetables: Rinse the cauliflower and separate into florets. Blanch in boiling salted water until tender crisp. Drain and rinse with cold water.

Rinse the leeks and slice into rings. Heat the butter in a skillet. Add the peas and leeks, and season with salt and pepper to taste. Stir in the vegetable broth, cover and cook until the peas are tender, about 8-10 minutes. 

Place the cauliflower in an ovenproof dish. In a bowl, blend the cream with the egg yolk. Pour over the cauliflower. Remove the lamb from the oven and rest, covered, for 10 minutes. Increase the oven to 225°C (approximately 440°F). Bake the cauliflower until tender.