Basil-stuffed Lamb Roast

Ingredients

 * ¾ cup chopped onion
 * ⅓ cup chopped celery
 * 2 cloves garlic, minced
 * ¼ cup olive oil
 * 2 beaten eggs
 * 10 oz frozen chopped spinach thawed
 * ¼ cup snipped parsley
 * 3 tbsp fresh snipped basil
 * ¼ tsp dried marjoram, crushed
 * ¼ tsp pepper
 * 6 cup plain croutons
 * ½ cup water
 * ¼ cup grated Parmesan cheese
 * 1 x 5 – 7 pound leg of lamb boned and butterflied
 * 1 tsp dried rosemary, crushed
 * sprigs of fresh mint (opt)
 * sprigs of fresh marjoram (opt)

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 1½ to 2 hours or till meat thermometer registers 150°F.
 * 9) Let roast stand for 15 minutes before carving.
 * 10) Remove strings.
 * 11) If desired, garnish with sprigs of fresh mint and sprigs of fresh marjoram.