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Basil
Stuffed Lamb Roast
| ¾ cup chopped onion
1/3 cup chopped celery 2 cloves garlic, minced ¼ cup olive oil 2 beaten eggs 10 ounces frozen chopped spinach, thawed ¼ cup snipped parsley 3 tablespoon fresh basil, finely chopped ¼ teaspoon dried marjoram, crushed ¼ teaspoon pepper 6 cups plain croutons ½ cup water ¼ cup grated parmesan cheese 1- 5 to 7 pound leg of lamb, boned and butterflied 1 teaspoon dried rosemary, crushed sprigs of fresh mint, optional sprigs of fresh marjoram, optional In a large skillet over high heat, heat oil and sauté the onion, celery, and garlic till tender but not brown. In a medium mixing bowl stir together the eggs, spinach, parsley, basil, marjoram, and pepper; add onion mixture. Stir in croutons and cheese. Drizzle with water to moisten, tossing lightly. Set aside. If necessary, remove the pinkish red paper-thin layer from the surface of meat. Pound meat to an even thickness. Sprinkle with rosemary. Spread the stuffing over the roast. Roll up and tie meat securely with cotton string. Place roast, seam side down, on a rack in a shallow roasting pan. Insert a meat thermometer in the thickest potion of meat. Roast, uncovered, in a 325° F. oven for 1½ to 2 hours or till meat thermometer registers 150° F. Let roast stand for 15 minutes before carving.
Remove strings. If desired, garnish with sprigs of fresh mint and sprigs
of fresh marjoram.
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