Basil-stuffed Lamb Roast

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 (opt)

Directions
Stuffing:


 * 1) Cook the chopped Onion, chopped celery, and minced garlic in hot oil till tender but not brown.
 * 2) In a medium mixing bowl stir together the eggs, spinach, parsley, basil, marjoram, and pepper; add Onion mixture.
 * 3) Stir in croutons and Cheese.
 * 4) Drizzle with water to moisten, tossing lightly.

Lamb:


 * 1) Set aside if necessary, remove the fell (pinkish red paper-thin layer) from the surface of meat.
 * 2) Pound meat to an even thickness.
 * 3) Sprinkle with rosemary.
 * 4) Spread the stuffing over the roast.
 * 5) Roll up and tie meat securely.
 * 6) Place roast, seam side down, on a rack in a shallow roasting pan.
 * 7) Insert a meat thermometer in the thickest potion of meat.
 * 8) Roast, uncovered, in a 325°F oven for 1 ½ 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.