Method 
For the stuffed lamb saddle
Pre heat oven to 190 C. Remove loin and fillet from bone, leaving enough flanks to wrap the loin. Trim away any excess fat and trim. Sweat shallot and garlic in butter, then add spinach and sauté until soft. Remove from pan and cool. Set aside half of the spinach for the spinach ball. Season the loin with salt, pepper and herbs. Add spinach along the loin. Roll the flank around the loin to form a log and tie with twine.
Seal in pan with oil and roast in oven for 12 to 15 minutes, until cooked medium rare.
For the pomme gallete
Using a mandolin, peel and slice the potato 3 mm thick. Arrange the slices overlapping in a round on a baking paper-lined oven tray. Brush with butter and season.
Bake in oven for 15 to 20 minutes
For the beetroot glaze
Caramelise the brown sugar. Add the port and vinegar. Add the beetroot
Simmer for ten minutes until the beets are cooked and the sauce has the correct consistency.
For the spinach ball
Fold a cloth or tea towel around the reserved spinach and form a ball.
