Description Edit

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 Edit

Directions Edit

Stuffing Edit

  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 Edit

  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.
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