Basil-Stuffed Lamb Roast
Butterflied leg of lamb at its finest.
A butterflied leg of lamb spread with a savory spinach, basil, and crouton stuffing, then rolled and roasted until perfectly pink. A showstopper for the holiday table.
- Category
- Main Dishes
- Servings
- 12
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- ¼ cup chopped onion
- ¼ cup chopped celery
- 2 cloves garlic, minced
- ¼ cup olive or cooking oil
- 2 beaten eggs
- 1 (10-oz) package frozen chopped spinach, thawed
- ¼ cup snipped parsley
- 3 tablespoons fresh snipped basil (or 1 tablespoon dried basil, crushed)
- ¼ teaspoon dried marjoram, crushed
- 6 cups unseasoned croutons
- ¼ cup grated Parmesan cheese
- 1 (5- to 7-lb) leg of lamb, boned and butterflied
- 1 teaspoon dried rosemary, crushed
Instructions
- 1
For stuffing, cook onion, celery, and garlic in oil until tender. In a large bowl combine eggs, spinach, parsley, basil, marjoram, and ¼ teaspoon pepper; add onion mixture. Stir in croutons and cheese. Drizzle with ⅓ cup water; toss lightly.
- 2
Remove fell (pinkish-red, paper-thin layer) from surface of meat. Pound meat to an even thickness. Sprinkle with rosemary.
- 3
Spread stuffing evenly over meat. Roll up; tie securely. Place roast, seam side down, on a rack in a shallow roasting pan. Insert meat thermometer in thickest portion.
- 4
Roast, uncovered, in a 325°F oven for 1½ to 2 hours or until thermometer registers 150°F. Let stand 15 minutes before carving.
Recipe shared by Gerry D