Leg of lamb (about 6 lb), boned and butterflied.
10 ounces of chopped spinach.
3 minced garlic cloves.
2 medium eggs, beaten.
6 cups of plain croutons.
¾ cup of onion, chopped.
½ cup of water.
½ cup of celery, chopped.
¼ cup of parsley, snipped.
¼ cup of grated Parmesan cheese.
¼ cup of olive oil.
3 tablespoons of basil, snipped.
1 teaspoon of dried rosemary, crushed.
Pinch of dried marjoram, crushed.
Pinch of freshly ground black pepper.
Mint sprigs, to garnish with.
Cook the onion, celery, and garlic in hot oil until tender.
In a suitably sized mixing bowl, stir together the spinach, beaten eggs, parsley, basil, marjoram, and black pepper.
Add onion/celery/garlic to the bowl.
Add the Parmesan cheese and the plain croutons, then drizzle with water and toss gently. Set aside.
Pound the lamb to an even thickness, then sprinkle with the dried rosemary.
Spread the stuffing over top of the lamb roast.
Roll up the meat and tie. Star sol.
Place the lamb seam side down on a rack in a shallow roasting pan.
Roast in an 350°F (175°C) oven for two hours.
Once cooked, allow to stand for twenty minutes before carving.
Garnish with mint sprigs and serve