Farm Report

Spinach-Stuffed Lamb Roast

Serves 12- 16


  • 3/4 C chopped onion
  • 1/3 C chopped celery
  • 2 cloves garlic, minced
  • 2 T margarine or butter
  • 2 beaten eggs
  • 1 10-oz. package frozen chopped spinach, thawed and drained
  • 3 T snipped fresh basil or 1 T dried basil, crushed
  • 1 tsp. snipped fresh marjoram or 1/4 tsp. dried marjoram, crushed
  • 3 C plain croutons
  • 1/4 C grated Parmesan cheese
  • 1 4-6 lb leg of lamb, boned and butterflied (can order from your local meat market)


  1. For stuffing, in a small saucepan cook onion, celery, and garlic in margarine or butter till tender but not brown. In a mixing bowl combine onion mixture, eggs, spinach, basil, and marjoram.
  2. Stir in croutons and Parmesan cheese. Add 1/4 cup water, tossing lightly. Set aside.
  3. Remove fell (paper-thin, pinkish red layer) from outer surface of meat. Trim fat. With boned side up, pound meat with a meat mallet to an even thickness. If desired, sprinkle with salt and pepper.
  4. Spread stuffing over roast. Roll up; tie securely.
  5. Place roast, seam side down, on a rack in a shallow roasting pan. Insert meat thermometer into thickest portion of meat. Roast in a 325° oven for 1 3/4 to 2 1/2 hours or till thermometer registers 150°.
  6. Let stand 15 minutes before carving. Remove strings. If desired, garnish with fresh basil and marjoram.


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