Spinach-Stuffed Lamb Roast

Serves 12- 16

Ingredients

• 3/4 C chopped onion
• 1/3 C chopped celery
• 2 cloves garlic, minced
• 2 T margarine or butter
• 2 beaten eggs
• 1 10-oz. package frozen chopped spinach, thawed and drained
• 3 T snipped fresh basil or 1 T dried basil, crushed
• 1 tsp. snipped fresh marjoram or 1/4 tsp. dried marjoram, crushed
• 3 C plain croutons
• 1/4 C grated Parmesan cheese
• 1 4-6 lb leg of lamb, boned and butterflied (can order from your local meat market)

Directions

1. For stuffing, in a small saucepan cook onion, celery, and garlic in margarine or butter till tender but not brown. In a mixing bowl combine onion mixture, eggs, spinach, basil, and marjoram.
2. Stir in croutons and Parmesan cheese. Add 1/4 cup water, tossing lightly. Set aside.
3. 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.
4. Spread stuffing over roast. Roll up; tie securely.
5. Place roast, seam side down, on a rack in a shallow roasting pan. Insert meat thermometer into thickest portion of meat. Roast in a 325° oven for 1 3/4 to 2 1/2 hours or till thermometer registers 150°.
6. Let stand 15 minutes before carving. Remove strings. If desired, garnish with fresh basil and marjoram.