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Basil-Stuffed Lamb Roast

 

Try this dish containing spinach and parmigiano-reggiano cheese, which is perfect for a special occasion.
50

Yield

12

servings

Prep

30

min

Cook

90

min

Ready

120

min

Trans-fat Free
 

Ingredients

¾ cups onions
chopped
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)
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 16254% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 298mg 12%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 9g
Vitamin A 10% Vitamin C 7%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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