Spinach-Stuffed Lamb Roast

Ingredients

• 1/4 cup chopped onion
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• 2 tablespoons margarine or butter
• 2 beaten eggs
• 10-ounce 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
• 4- to 6-pound leg of lamb, boned and butterflied

Instructions

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. Stir in croutons and Parmesan cheese. Add 1/4 cup water, tossing lightly. Set aside.
2. 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° oven for 1 3/4 to 2 1/2 hours or till thermometer registers 150°. Let stand 15 minutes before carving. Remove strings. If desired, garnish with fresh basil and marjoram.