• ¾ cup chopped onion
  • cup chopped celery
  • 2 garlic cloves, minced
  • ¼ cup olive oil
  • 2 large eggs, beaten
  • 1 10-oz pkg frozen chopped spinach, squeezed dry
  • ¼ cup chopped parsley
  • 3 tablespoons chopped fresh basil, or
  • 1 tablespoon dried basil
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon pepper
  • 4 cups unseasoned croutons
  • ¼ cup grated Parmesan
  • ½ cup water
  • 1 7-lb lamb leg, boned and butterflied
  • 1 teaspoon dried rosemary


Cook onion, celery and garlic in oil until tender. In a large bowl, combine next 6 ingredients, add onion mixture, then stir in croutons and Parmesan. Drizzle with water to moisten, toss lightly, and set aside.

Remove the fell (pinkish outer membrane) from lamb, pound lamb to even thickness, and sprinkle with rosemary. Spread stuffing over lamb, then roll up (starting with long side) and tie securely.

Place lamb seam side down in a shallow roasting pan, insert a meat thermometer and roast at 325°F uncovered until thermometer reads 150°. Let roast stand for 15 minutes before carving.

Make a sauce from the drippings with 1-1/2 cup water, 1 tsp salt and 1/4 tsp pepper.

MacGourmet downloadBasil Stuffed Lamb Roast. To import, drag image to your MacGourmet recipe box.