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.
- 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
- 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 or mix up with the croutons and cheese.
- Drizzle with water to moisten, tossing lightly.
- Set aside if necessary; remove the foil (pinkish red paper-thin 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 ½ to 2 hours or till the 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. Serve hot and plain or with other dishes.
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