Title: Basil-stuffed lamb roast
 Categories: Lamb, Christmas, Spices
      Yield: 12 Servings
 
    3/4 c  Chopped onion
    1/3 c  Chopped celery
      2    Cloves garlic, minced
    1/4 c  Olive oil
      2    Beaten eggs
     10 oz Frozen chopped spinach,
           Thawed
    1/4 c  Snipped parsley
      3 tb Fresh snipped basil
    1/4 ts Dried marjoram, crushed
    1/4 ts Pepper
      6 c  Plain croutons
    1/2 c  Water
    1/4 c  Grated parmesan cheese
      1    5-7 pound legg of lamb,
           Boned and butterflied
      1 ts Dried rosemary, crushed
           Sprigs of Fresh mint (opt)
           Sprigs of fresh marjoram (op
 
  For stuffing, cook the chopped onion, chopped celery, and minced
  garlic in hot oil till 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 F oven for 1 1/2 to 2 hours or till 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.