?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.
For stuffing, in a small saucepan cook onion, celery, and garlic in margarine or butter till tender but not brown.
In a mixing bowl combine onion mixture, eggs, spinach, basil, and marjoram.
Stir in croutons and Parmesan cheese.
Add 1/4 cup water, tossing lightly.
Set aside.
Remove fell (paper-thin, pinkish red layer) from outer surface of meat.
Trim fat.
With boned side up, pound meat with a meat mallet to an even thickness.
If desired, sprinkle with salt and pepper.
Spread stuffing over roast.
Roll up; tie securely.
Place roast, seam side down, on a rack in a shallow roasting pan.
Insert meat thermometer into thickest portion of meat.
Roast in a 325 degree oven for 1 3/4 to 2 1/2 hours or till thermometer registers 150 degrees.
Let stand 15 minutes before carving.
Remove strings.
If desired, garnish with fresh basil and marjoram.
Ingredients
Directions
For stuffing, in a small saucepan cook onion, celery, and garlic in margarine or butter till tender but not brown.
In a mixing bowl combine onion mixture, eggs, spinach, basil, and marjoram.
Stir in croutons and Parmesan cheese.
Add 1/4 cup water, tossing lightly.
Set aside.
Remove fell (paper-thin, pinkish red layer) from outer surface of meat.
Trim fat.
With boned side up, pound meat with a meat mallet to an even thickness.
If desired, sprinkle with salt and pepper.
Spread stuffing over roast.
Roll up; tie securely.
Place roast, seam side down, on a rack in a shallow roasting pan.
Insert meat thermometer into thickest portion of meat.
Roast in a 325 degree oven for 1 3/4 to 2 1/2 hours or till thermometer registers 150 degrees.
Let stand 15 minutes before carving.
Remove strings.
If desired, garnish with fresh basil and marjoram.
