| Spinach Stuffed Lamb Roast
3/4 cup of chopped onion
1/2 cup of chopped celery
2 cloves garlic, minced
2 tablespoons of margarine or butter
2 beaten eggs
one 10 ounce package of frozen chopped spinach, thawed and drained
3 tablespoons of snipped fresh basil or 1 tablespoon of dried basil, crushed
1 teaspoon of snipped fresh marjoram or 1/4 teaspoon of dried marjoram, crushed
3 cups of plain crotons
1/4 cup of grated Parmesan cheese
one 4 - 6 pound leg of lamb, boned and butterflied |
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For stuffing, in a small saucepan cook the onion, celery and garlic in margarine or butter until tender but not brown. IN a mixing bowl combine the onion mixture, eggs, spinach, basil, and marjoram. Stir in croutons and Parmesan cheese. Add 1/4 cup of water, tossing lightly. Set aside. Remove fell (paper-thin pinkish red layer) from outer surface of meat. Trim fat. With boned side up, pound meat with a meat mallet to an even thickness, If desired, sprinkle with salt and pepper. Spread stuffing over roast. Roll up, tie securely. Place roast seam side down on a rack in a shallow roasting pan. Insert meat thermometer into thickest portion of meat. Roast in a 325ºF. oven for 1 3/4 to 2 1/2 hours or until thermometer registers 150. Let stand 15 minutes before servings. Remove strings. If desired, garnish with fresh basil and marjoram. Makes 12 - 16 servings |
