From Sandi's Recipe File - Spinach-Stuffed Lamb Roast

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"From Sandi's Recipe File"

Recipe Source:
New Cookbook
from Better Homes and Gardens

Spinach-Stuffed Lamb Roast

Amount	Ingredient
3/4 cup	chopped onion
1/3 cup	chopped celery
2 cloves	garlic, minced
2 tablespoons	margarine or butter
2	beaten eggs
1 10oz. package	frozen chopped spinach, thawed and drained
3 tablespoons	snipped fresh basil or 1 tablespoon dried basil, crushed
1 teaspoon	snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
3 cups	plain croutons
1/4 cup	grated Parmesan cheese
1	4 to 6 pound leg of lamb, boned and butterflied.

Preparation Tips:

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.
Stir in croutons and Parmesan cheese.
Add 1/4 cup 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 325 degree oven for 1 3/4 to 2 1/2 hours or till thermometer registers 150 degrees.
Let stand 15 minutes before carving.
Remove strings.
If desired, garnish with fresh basil and marjoram.
Makes 12 to 16 servings.

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