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Basil-Stuffed Lamb Roast

3/4 cups onions chopped
13 cup celery chopped
2 each garlic cloves minced
1/4 cup olive oil
2 large eggs beaten
10 ounces spinach frozen, chopped, thawed
1/4 cup parsley leaves fresh, snipped
3 tablespoons basil fresh, snipped
1/4 teaspoon marjoram dried, crushed
1/4 teaspoon black pepper
6 cups croutons plain
1/2 cup water
1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
6 pounds leg of lamb boned and butterflied, 5 to 7 pounds
1 teaspoon rosemary leaves dried, crushed (optional)
1 x mint leaves fresh (optional)
1 x marjoram fresh (optional)


For stuffing, cook the chopped onion, chopped celery, and minced garlic in hot oil until 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 325F (160C) oven for 1 1/2 to 2 hours or until 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.

Source: recipeland.com