Roast lamb with spinach mousse preparation

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Roast lamb with spinach mousse preparation

I am making roast lamb with spinach mousse, the mousse is made with cooked chicken, cream, creme fraiche and spinach.

I am going to saute the fillet of lamb a minute each side, cover with mustard and a herb mixture.

I will then layout caul and cover with spinach, the mousse then wrap and roast.

Would I be able to do all this several hours before cooking providing I place in the fridge, then bring up to room temperature first?

Thank you.

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