Method

1. Pre heat the oven to 200ºC.

2. For the sauce, using a meat cleaver, chop the bones into small pieces. Heat an oiled frying pan over a high heat, sauté the onion then add the bones, brown all over, add the herbs, deglaze with enough water to cover and continue to simmer for 45 minutes, skim the surface when necessary and add more water when needed, season. Place a sieve lined with muslin over a bowl and strain the sauce, pour back into a clean saucepan and allow to reduce, skimming off any remaining oil and adding a little cream to finish the sauce.

3. Meanwhile, process the bread in a food processor until breadcrumbs form, transfer to a bowl and combine with onion, anchovies, parsley, thyme, rosemary and Worcestershire sauce, drizzle in some anchovy oil and a little olive oil, to bind.

4. Lay the lamb on a chopping board, flatten with a meat mallet, spread half the stuffing evenly on one side then roll and tie with kitchen string.

5. Heat an oiled frying pan over a high heat, brown all over, drizzle lamb with olive oil and top with remaining crumbs to form a crust, then transfer to the oven for 15 minutes for medium or until cooked to your liking. Rest for 10 minutes, then slice.

6. Lay the pastry on a flat surface, using a pastry cutter cut 2 circles, 10cm in diameter. Using a smaller cutter, score a border inside the circles, do not cut all the way through. Place on a baking tray, brush with cream and water mix and bake in the oven for 10-12 minutes or until puffed and golden, carefully remove the centre to form a vol au vent, retain the centre for use as a lid.

7. Heat an oiled pan over a medium heat, toss the spinach to wilt, remove and squeeze out any excess liquid, in the same pan sauté the onion, return the spinach to the pan and heat, add the cream and season.

8. Serve slices of lamb on a plate, place a pastry case to the side and fill with the spinach mixture, spoon over the sauce to serve.