Basil-stuffed Lamb Roast

==Description==
A freshly high-quality combination of lamb and basil is made with real herbs, enriched with cheese and croutons, roasted to smooth, red-hot perfection, and eaten as a main dish.
==Ingredients==
* ¾ cup chopped onion
* ⅓ cup chopped celery
* 2 cloves garlic, minced
* ¼ cup olive oil
* 2 beaten eggs
* 10 oz frozen chopped spinach, thawed
* ¼ cup snipped parsley
* 3 tbsp. fresh snipped basil
* ¼ tsp. dried marjoram, crushed
* ¼ tsp. black pepper
* 6 cup plain croutons
* ½ cup water
* ¼ cup grated parmesan cheese
* 1 x 5 – 7 pound leg of lamb, boned and butterflied
* 1 tsp dried rosemary, crushed
* sprigs of fresh mint
* sprigs of fresh marjoram
==Directions==
=== 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 or mix up with the croutons and cheese.
# Drizzle with water to moisten, tossing lightly.
=== Lamb ===
# 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 ½ to 2 hours or till the meat thermometer registers 150°F.
# Let roast stand for 15 minutes before carving. Remove strings.
# If desired, garnish with sprigs of fresh mint and marjoram. 
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Category:Main Dish Recipes
Category:Main Dish Meat Recipes
Category:Lamb Recipes
Category:Dinner Recipes
Category:Roasted Recipes
Category:Lamb leg Recipes
Category:Basil Recipes