Basil-Stuffed Lamb Roast

Title:
Basil-Stuffed Lamb Roast

Yield:
12 Servings

Categories:
Lamb,
Christmas,
Spices




Ingredients:





   3/4 c  Chopped onion


   1/3 c  Chopped celery


     2    Cloves garlic, minced


   1/4 c  Olive oil


     2    Beaten eggs


    10 oz Frozen chopped spinach,


          Thawed


   1/4 c  Snipped parsley


     3 tb Fresh snipped basil


   1/4 ts Dried marjoram, crushed


   1/4 ts Pepper


     6 c  Plain croutons


   1/2 c  Water


   1/4 c  Grated parmesan cheese


     1    5-7 pound legg of lamb,


          Boned and butterflied


     1 ts Dried rosemary, crushed


          Sprigs of Fresh mint (opt)


          Sprigs of fresh marjoram (op






 For stuffing, cook the chopped onion, chopped celery, and minced garlic in


 hot oil 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 fell (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.


 


 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 1 1/2 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini