Spinach-Stuffed Lamb Roast Recipe

RatingDifficultyBeginner

?A spinach-stuffed lamb roast is a dish where lamb is stuffed with spinach and other ingredients, then roasted. This dish is typically served with a side of vegetables or potatoes.

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
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 ¾ cup chopped onion
  cup chopped celery
 2 cloves garlic, minced
 2 tablespoons margarine or butter
 2 beaten eggs
 1 10oz. package frozen chopped spinach, thawed and drained
 3 tablespoons snipped fresh basil or 1 tablespoon dried basil, crushed
 1 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
 3 cups plain croutons
 ¼ cup grated Parmesan cheese
 1 4 to 6 pound leg of lamb, boned and butterflied


1

For stuffing, in a small saucepan cook onion, celery, and garlic in margarine or butter till tender but not brown.

2

In a mixing bowl combine onion mixture, eggs, spinach, basil, and marjoram.

3

Stir in croutons and Parmesan cheese.

4

Add 1/4 cup water, tossing lightly.

5

Set aside.

6

Remove fell (paper-thin, pinkish red layer) from outer surface of meat.

7

Trim fat.

8

With boned side up, pound meat with a meat mallet to an even thickness.

9

If desired, sprinkle with salt and pepper.

10

Spread stuffing over roast.

11

Roll up; tie securely.

12

Place roast, seam side down, on a rack in a shallow roasting pan.

13

Insert meat thermometer into thickest portion of meat.

14

Roast in a 325 degree oven for 1 3/4 to 2 1/2 hours or till thermometer registers 150 degrees.

15

Let stand 15 minutes before carving.

16

Remove strings.

17

If desired, garnish with fresh basil and marjoram.

CategoryCuisine

Ingredients

 ¾ cup chopped onion
  cup chopped celery
 2 cloves garlic, minced
 2 tablespoons margarine or butter
 2 beaten eggs
 1 10oz. package frozen chopped spinach, thawed and drained
 3 tablespoons snipped fresh basil or 1 tablespoon dried basil, crushed
 1 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
 3 cups plain croutons
 ¼ cup grated Parmesan cheese
 1 4 to 6 pound leg of lamb, boned and butterflied

Directions

1

For stuffing, in a small saucepan cook onion, celery, and garlic in margarine or butter till tender but not brown.

2

In a mixing bowl combine onion mixture, eggs, spinach, basil, and marjoram.

3

Stir in croutons and Parmesan cheese.

4

Add 1/4 cup water, tossing lightly.

5

Set aside.

6

Remove fell (paper-thin, pinkish red layer) from outer surface of meat.

7

Trim fat.

8

With boned side up, pound meat with a meat mallet to an even thickness.

9

If desired, sprinkle with salt and pepper.

10

Spread stuffing over roast.

11

Roll up; tie securely.

12

Place roast, seam side down, on a rack in a shallow roasting pan.

13

Insert meat thermometer into thickest portion of meat.

14

Roast in a 325 degree oven for 1 3/4 to 2 1/2 hours or till thermometer registers 150 degrees.

15

Let stand 15 minutes before carving.

16

Remove strings.

17

If desired, garnish with fresh basil and marjoram.

Spinach-Stuffed Lamb Roast Recipe

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