Prep Time: Minutes

Cooking Time: Minutes

Servings: 6-8

Ingredients: 1 c. chopped cooked spinach (1 bunch fresh or a 10 oz package frozen), water squeezed out 1/2 lb ground lamb 1 c. fresh bread crumbs 1/4 c. minced onion 1/2 tsp chopped fresh thyme or 1/4 tsp dried 1/2 tsp chopped fresh rosemary or 1/4 tsp dried 1 tsp salt 1/2 tsp freshly ground black pepper 1/2 c. freshly grated Parmesan cheese 1 large egg, lightly beaten 1 3 1/2 to 5 lb boneless leg of lamb, rolled and tied or netted

Flavor Step Ingredients: 2 tbsp olive oil 1 c. finely chopped onions 1/2 c. finely chopped carrots 20 garlic cloves, peeled 1/2 tsp fresh chopped rosemary or 1/4 tsp dried 1/2 c. white wine

Directions: To make the Spinach Stuffing: Combine all the stuffing ingredients in a mixing bowl. Untie and unroll the lamb roast and spread the cut side with the stuffing. Roll the roast back up and tie it in 4 or more places on the short diameter with a couple of loops around the long diameter. Preheat the oven to 350 degrees. Flavor Step: Combine all the flavor step ingredients in a bowl and rub the entire mixture over the lamb. Heat a heavy, lidded casserole or Dutch oven just large enough to hold the lamb over high heat. Add the oil and brown the roast evenly on all sides for a total of 7-10 minutes. Remove the lamb and pour off all but 1 tbsp of fat. Add the onions, carrots and garlic cloves. Cover the pan, reduce the heat to medium-low and cook for 10 minutes, stirring occasionally, until the vegetables begin to soften. Put in the rosemary and wine and scrape up any browned bits from the bottom of the pan. Put the lamb back in, seal the pot with foil and cover it tightly with the lid. Place the pot in the oven and cook for 1 1/2 hours. It should be medium to well-done and quite tender. Remove the lamb and keep it warm. There should be about 1 cup of highly flavored juices in the pan. Skim off any fat from the surface. Slice the lamb and spoon over the pan juices and garlic. Copyright by Bruce Aidells and Denis Kelly, 1998. Houghton Mifflin Company.

Fat: 28.0g

Calories: 597.0

Cholesterol: 236.0mg

Sodium: 758.0mg

Copyright by Bruce Aidells and Denis Kelly, 1998. Houghton Mifflin Company.