Leg Of Lamb Mosaic

• 1 (5 lb.) leg of lamb, boned and butterflied (with fell)
• 1 Tbsp. fresh rosemary, minced or 1 tsp. dried, crumbled
• 2 tsp. minced garlic
• 1/4 lb. fresh spinach leaves, stemmed
• 4 medium carrots, cooked
• 4 whole pimientos, drained
• 1/2 medium onion, thinly sliced
• 1/4 c. minced fresh parsley
• 2 tsp. salt
• 3/4 tsp. freshly ground pepper
• 1/4 tsp. cayenne pepper
• 2 medium celery stalks, chopped
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 1/4 c. dry vermouth
• 1 c. chicken stock

1. Position rack in center of oven and preheat to 325u0b0.
2. Pat meat dry.
3. Place on surface, fell side down with long edge toward you. Sprinkle with rosemary and garlic.
4. Cover with layer of spinach leaves.
5. Arrange 4 carrots in 2 rows across center of meat. Surround carrots with pimientos.
6. Scatter onion slices atop carrots.
7. Sprinkle with parsley, 2 teaspoons salt, 3/4 teaspoon pepper and cayenne.
8. Starting at short end, roll meat up tightly. Tie securely with kitchen twine at 2-inch intervals.
9. Place on rack in roasting pan.
10. Add celery, 2 chopped carrots and onion to pan.
11. Pour vermouth over meat.
12. Season with salt and pepper. Roast until thermometer inserted in thickest part of meat registers 130u0b0 (for medium rare), about 1 1/2 hours, adding up to 1/2 cup water to pan if necessary to keep vegetables from sticking.
13. Transfer meat to cutting board; let stand 15 minutes.

lamb, fresh rosemary, garlic, fresh spinach leaves, carrots, pimientos, onion, fresh parsley, salt, freshly ground pepper, cayenne pepper, celery stalks, carrots, onion, chicken stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287667 (may not work)