3/4 cup chopped onion
1/3 cup chopped celery
2 garlic cloves, minced
1/4 cup olive oil or cooking oil
2 large eggs, beaten
1 10-ounce package frozen chopped spinach,
thawed and squeezed dry
1/4 cup chopped parsley
3 tablespoons chopped fresh basil or 1 tablespoon
crushed dried basil
1/4 teaspoon crushed dried marjoram
1/4 teaspoon pepper
6 cups unseasoned croutons*
1/4 cup grated Parmesan cheese
1/2 cup water
1 7-pound lamb leg, boned and butterflied
1 teaspoon crushed dried rosemary
How to prepare
1. For stuffing, in small saucepan, cook onion, celery, and garlic in hot oil until tender, but not brown.
2. In large bowl, combine eggs, spinach, parsley, basil, marjoram, and pepper; add onion mixture. Stir in croutons and Parmesan cheese. Drizzle with water to moisten, tossing lightly. Set aside.
3. Remove fell (pinkish-red paper-thin layer) from lamb.
Pound lamb to an even thickness, and sprinkle with rosemary. Spread stuffing over lamb. Roll up (starting from long side), and tie securely.
4. Place lamb, seam-side down, on a rack in a large, shallow roasting pan. Insert a meat thermometer into thickest portion of meat. Roast in 325 degrees F. oven, uncovered, until thermometer registers 150 degrees F. Let roast stand for 15 minutes before carving.
Each serving: About 475 calories, 28 g fat, 169 mg
cholesterol, 360 mg sodium.
We recommend utilizing the pan drippings to make a sauce. Here’s how: Spoon off any fat from drippings in pan; add 1 1/2 cups water, 1 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper, stirring to loosen browned bits. Over medium heat, heat to boiling.