Main Ingredients:

3/4 cup chopped onion
1/3 cup chopped celery
2 cloves garlic, minced
2 tablespoons margarine or butter
2 beaten eggs
1 10oz. package frozen chopped spinach, thawed and drained
3 tablespoons snipped fresh basil or 1 tablespoon dried basil, crushed
1 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
3 cups plain croutons
1/4 cup grated Parmesan cheese
1 4 to 6 pound leg of lamb, boned and butterflied

Cooking Preparation of the Recipe:

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.
Stir in croutons and Parmesan cheese.
Add 1/4 cup water, tossing lightly.
Set aside.
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.
Spread stuffing over roast.
Roll up; tie securely.
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 degree oven for 1 3/4 to 2 1/2 hours or till thermometer registers 150 degrees.
Let stand 15 minutes before carving.
Remove strings.
If desired, garnish with fresh basil and marjoram.

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