Stuffed Lamb Roast

15 ingredients
11 steps

Ingredients

  • 3/4 c. chopped onions
  • 1/3 c. chopped celery
  • 2 cloves garlic, minced
  • 1/4 c. cooking oil
  • 2 large eggs, beaten
  • 1 (10 oz.) pkg. chopped spinach
  • 1/4 c. chopped parsley
  • 1 Tbsp. crushed dry basil
  • 1/4 tsp. dried marjoram
  • 1/4 tsp. pepper
  • 4 c. unflavored croutons
  • 1/4 c. grated Parmesan cheese
  • 1/2 c. water
  • 7 lb. leg of lamb
  • 1 tsp. rosemary

Directions

  1. 1
    In a small saucepan, cook onions, celery and garlic in hot cooking oil until tender but not brown.
  2. 2
    In large bowl, combine eggs, spinach, parsley, basil, marjoram and pepper.
  3. 3
    Add onion mixture.
  4. 4
    Stir in croutons and Parmesan cheese.
  5. 5
    Drizzle with water to moisten, tossing lightly.
  6. 6
    Set aside.
  7. 7
    Pound lamb to an even thickness and sprinkle with rosemary.
  8. 8
    Spread stuffing over lamb.
  9. 9
    Roll up and tie securely.
  10. 10
    Place lamb, seam side down, in a rack or in a large shallow roasting pan. Roast in a 325° oven, uncovered, using a meat thermometer, until it registers 150°.
  11. 11
    Let roast stand for 15 minutes before carving.

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