Basil-stuffed Lamb Roast

Description
A freshly high-quality combination of lamb and basil is made with real herbs, enriched with cheese and croutons, roasted to smooth, red-hot perfection, and eaten as a main dish.

Ingredients

 * ¾ cup chopped onion, red only
 * 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. black pepper
 * 6 cup plain croutons
 * ½ cup water
 * ¼ cup grated cheese (Parmesan, Colby, Asiago, Cheddar, or Edam)
 * 1 x 5 – 7 pound leg of lamb, boned and butterflied
 * 1 tsp dried rosemary, crushed
 * sprigs of fresh mint
 * sprigs of fresh marjoram

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 or mix up with the croutons and cheese.
 * 4) Drizzle with water to moisten, tossing lightly.

Lamb

 * 1) Set aside if necessary; remove the foil (pinkish red paper-thin layer) from the surface of meat.
 * 2) Pound meat to an even thickness. Sprinkle with rosemary.
 * 3) Spread the stuffing over the roast. Roll up and tie meat securely.
 * 4) Place roast, seam side down, on a rack in a shallow roasting pan.
 * 5) Insert a meat thermometer in the thickest potion of meat.
 * 6) Roast, uncovered, in a 325° F oven for 1 ½ to 2 hours or till the meat thermometer registers 150°F.
 * 7) Let roast stand for 15 minutes before carving. Remove strings.
 * 8) If desired, garnish with sprigs of fresh mint and sprigs of fresh marjoram. Serve hot and plain or with other dishes.