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Basil-stuffed Lamb Roast

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Christmas, Lamb, Spices 12 Servings

INGREDIENTS

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 T Fresh snipped basil
1/4 t Dried marjoram, crushed
1/4 t 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 t Dried rosemary, crushed
Sprigs of Fresh mint, opt
Sprigs of fresh marjoram, op

INSTRUCTIONS

For 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 croutons and cheese. Drizzle with  water to
moisten, tossing lightly.  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 1/2 to 2 hours or till meat  thermometer registers 150 F.  Let roast
stand for 15 minutes before carving.  Remove strings. If  desired,
garnish with sprigs of fresh mint and sprigs of fresh  marjoram.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 138
Calories From Fat: 63
Total Fat: 7.2g
Cholesterol: 32.8mg
Sodium: 229.6mg
Potassium: 167.1mg
Carbohydrates: 14.2g
Fiber: 2.4g
Sugar: <1g
Protein: 5g


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