Roast Leg of Lamb with Spinach Stuffing:
| Yield: | 10 Servings |
| Categories: |
| 1 | c | Onions, chopped |
| 2 | Cloves garlic, chopped | |
| 7 | tb | Pareve margarine (Butter) |
| 1 | c | Spinach leaves, washed and blanched, packed |
| 2 | c | White bread, cut in 1 cm (1/2 in.) cubes |
| 1 | Lamb leg, boned, interior fat removed | |
| Salt and fresh ground pepper | ||
| Bones from leg, cut in small pieces | ||
| 1 1/2 | c | Total amount: carrots, celery, onions, all chopped |
| 1 | c | Brown lamb stock |
| 1 | c | Red wine |
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