Basil-Stuffed Lamb Roast
| Yield: | 12 Servings |
| Categories: | Spices, Christmas, Lamb |
| 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 |
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