posted by Peggy in Oregon 01-13-102 9:53 PM
Basil Stuffed Leg of Lamb
1 leg of lamb, deboned and butterflied (the thickness as uniform as possible)
lemon pepper, crushed rosemary and tarragon, to taste
Dressing:
6 cups croutons, (such as Brownberry Seasoned Croutons)
1/2 cup chicken broth
2 eggs, beaten
3/4 cup onion, chopped
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
10 oz. pkg. frozen spinach, thawed, drained well and chopped
1 T. dried basil
1/4 cup Parmesan, grated
Sprinkle the meat with lemon pepper, crushed rosemary and tarragon; set aside to make the dressing.
Sweat onion and garlic in butter over medium heat until tender, remove from heat to a large bowl. Add other ingredients and mix just until blended. Spread evenly on butterflied meat surface; roll up from the large end and truss with string.
Bake 325° until the inside registers 140°. Remove from heat, let rest, then slice and enjoy.