Recipe - Basil-Stuffed Lamb Roast

Three fourths cup Chopped onion
1/3 cup Chopped celery
2 Cloves garlic, minced
One fourth cup Olive oil
2 Beaten eggs
10 ounce Frozen chopped spinach,
Thawed
One fourth cup Snipped parsley
3 tablespoon Fresh snipped basil
One fourth teaspoon Dried marjoram, crushed
One fourth teaspoon Pepper
6 cup Plain croutons
One half cup Water
One fourth cup Grated parmesan cheese
1 57 pound legg of lamb,
Boned and butterflied
1 teaspoon Dried rosemary, crushed
Sprigs of Fresh mint (opt)
Sprigs of fresh marjoram (op

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 paperthin 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini