Stuffed Lamb Roast

• 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

1. In a small saucepan, cook onions, celery and garlic in hot cooking oil until tender but not brown.
2. In large bowl, combine eggs, spinach, parsley, basil, marjoram and pepper.
3. Add onion mixture.
4. Stir in croutons and Parmesan cheese.
5. Drizzle with water to moisten, tossing lightly.
6. Set aside.
7. Pound lamb to an even thickness and sprinkle with rosemary.
8. Spread stuffing over lamb.
9. Roll up and tie securely.
10. Place lamb, seam side down, in a rack or in a large shallow roasting pan. Roast in a 325u0b0 oven, uncovered, using a meat thermometer, until it registers 150u0b0.
11. Let roast stand for 15 minutes before carving.

onions, celery, garlic, cooking oil, eggs, chopped spinach, parsley, basil, marjoram, pepper, unflavored croutons, parmesan cheese, water, lamb, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938023 (may not work)