Lamb Roll Stuffed with Mushrooms and Spinach

Ingredients

• 3.5 ounces of butter
• 3.5 ounces of mushroom, chopped
• 1 baby spinach
• ⅓ teaspoon nutmeg
• 1 egg
• salt
• pepper
• 2 tablespoons of cream cheese
• 25 ounces of boneless lamb ribs
• 1 rosemary sprig
• 1 tablespoon vegetable oil
• 1 garlic head, cut horizontally
• rosemary, fresh
• oregano, fresh
• <strong>For the peppercorn sauce:</strong>
• 1 teaspoon butter
• ½ cup beef stock
• 1 tablespoon red peppercorns
• 1 teaspoon red peppercorns, cracked
• 2 tablespoons of white wine
• 1 tablespoon brandy
• 2 tablespoons of heavy whipping cream
• sea salt
• 1 tablespoon cornflour, as a thickener
• 1 teaspoon cold water