| Lamb Roast with Spinach Stuffing Recipe | Lamb Roast with Spinach Stuffing Ingredients:- 6 lbs Leg of lamb, boned and butterflied.
- 10 oz of chopped spinach
- 3 minced garlic cloves
- 2 medium eggs, beaten
- 6 cups of plain croutons
- 3/4 cup of onion, chopped
- 1/2 cup of water
- 1/2 cup of celery, chopped
- 1/4 cup of parsley, snipped
- 1/4 cup of grated parmesan cheese
- 1/4 cup of olive oil
- 3 tablespoons of basil, snipped
- 1 teaspoon of dried rosemary, crushed
- Pinch of dried marjoram, crushed
- Pinch of freshly ground black pepper
- Mint sprigs, to garnish.
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Time: 3 hour
Serves: 6 - 8
| Lamb Roast with Spinach Stuffing Instructions:Cook the onion, celery, and garlic in hot oil until tender.
In a suitably sized mixing bowl, stir together the spinach, beaten eggs, parsley, basil, marjoram, and black pepper.
Add onion/celery/garlic to the bowl.
Add the parmesan cheese and the plain croutons, then drizzle with water and toss gently. Set aside.
Pound the lamb to an even thickness, then sprinkle with the dried rosemary.
Spread the stuffing over top of the lamb roast.
Roll up the meat and tie. Starsol.
Place the lamb seam side down on a rack in a shallow roasting pan.
Roast in an 350°F (175°C) oven for two hours.
Once cooked, allow to stand for twenty minutes before carving.
Garnish with mint sprigs and serve.
| Lamb Roast with Spinach Stuffing Cooking Time:- Pease see above for cooking times.
- Allow to cool a little before serving.
| Lamb Roast with Spinach Stuffing Serving Instructions:- Serve with your choice of vegetables.
- Great for a Holiday Meal.
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Christmas Recipes Index
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