Basil-Stuffed Lamb Roast
Try this dish containing spinach and parmigiano-reggiano cheese, which is perfect for a special occasion.
Yield
12 servingsPrep
30 minCook
90 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cups |
onions
chopped |
|
| ⅓ | cup |
celery
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| ¼ | cup |
olive oil
|
|
| 2 | large |
eggs
beaten |
|
| 10 | ounces |
spinach
frozen, chopped, thawed |
|
| ¼ | cup |
parsley leaves
fresh, snipped |
|
| 3 | tablespoons |
basil
fresh, snipped |
|
| ¼ | teaspoon |
marjoram
dried, crushed |
*
|
| ¼ | teaspoon |
black pepper
|
|
| 6 | cups |
croutons
plain |
|
| ½ | cup |
water
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 6 | pounds |
leg of lamb
boned and butterflied, 5 to 7 pounds |
*
|
| 1 | teaspoon |
rosemary leaves
dried, crushed (optional) |
|
| 1 | x |
mint leaves
fresh (optional) |
*
|
| 1 | x |
marjoram
fresh (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
onions
chopped |
|
| 79 | ml |
celery
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 59 | ml |
olive oil
|
|
| 2 | large |
eggs
beaten |
|
| 289 | ml/g |
spinach
frozen, chopped, thawed |
|
| 59 | ml |
parsley leaves
fresh, snipped |
|
| 45 | ml |
basil
fresh, snipped |
|
| 1.3 | ml |
marjoram
dried, crushed |
*
|
| 1.3 | ml |
black pepper
|
|
| 1.4 | l |
croutons
plain |
|
| 118 | ml |
water
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 2.7 | kg |
leg of lamb
boned and butterflied, 5 to 7 pounds |
*
|
| 5 | ml |
rosemary leaves
dried, crushed (optional) |
|
| 1 | x |
mint leaves
fresh (optional) |
*
|
| 1 | x |
marjoram
fresh (optional) |
*
|
Directions
For stuffing, cook the chopped onion, chopped celery, and minced garlic in hot oil until tender but not brown. In a medium mixing bowl stir together the eggs, spinach, parsley, basil, marjoram, and pepper; add onion mixture. Stir in croutons and cheese. Drizzle with water to moisten, tossing lightly. Set aside.
If necessary, remove the fell (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℉ (160℃) oven for 1½ to 2 hours or until 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.
