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  Recipe Home » Lamb » Basil-Stuffed Lamb Roast
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  Basil-Stuffed Lamb Roast
  Category: Lamb
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 478
Ingredients:
3/4 cup Chopped onion
1/3 cup Chopped celery
2 Cloves garlic, minced
1/4 cup Olive oil
2 Beaten eggs
10 oz Frozen chopped spinach,
Thawed
1/4 cup Snipped parsley
3 tbsp Fresh snipped basil
1/4 tsp Dried marjoram, crushed
1/4 tsp Pepper
6 cup Plain croutons
1/2 cup Water
1/4 cup Grated parmesan cheese
1 5-7 pound legg of lamb,
Boned and butterflied
1 tsp Dried rosemary, crushed
Sprigs of Fresh mint (opt)
Sprigs of fresh marjoram (op
Instructions:
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.
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