Amount
Ingredient
Preparation



3/4
cups
onion

chopped



1/3
cup
celery

chopped



2
each
garlic cloves

minced



1/4
cup
olive oil





2
each
eggs

beaten



10
ounces
spinach

frozen, chopped, thawed



1/4
cup
parsley

fresh, snipped



3
tablespoons
basil

fresh, snipped



1/4
teaspoon
marjoram leaves

dried, crushed



1/4
teaspoon
pepper





6
cups
croutons

plain



1/2
cup
water





1/4
cup
parmesan cheese

grated



5-7
pounds
lamb, leg whole

boned and butterflied



1
teaspoon
rosemary

dried, crushed (optional)



1
x
mint

fresh (optional)



1
x
marjoram leaves

fresh (optional)

 For stuffing, cook the chopped onion, chopped celery, and minced garlic in hot oil till tender but not brown.  In a medium mixing bowl stir together the eggs, spinach, parsley, basil, marjoram, and pepper; add onion mixture.  Stir in croutons and cheese.  Drizzle with water to moisten, tossing lightly.  Set aside.
  
If necessary, remove the fell (pinkish red paper-thin layer) from the surface of meat.  Pound meat to an even thickness.  Sprinkle with rosemary.

Spread the stuffing over the roast.  Roll up and tie meat securely. Place roast, seam side down, on a rack in a shallow roasting pan. Insert a meat thermometer in the thickest potion of meat.  Roast, uncovered, in a 325 F oven for 1 1/2 to 2 hours or till meat thermometer registers 15 F.
  
Let roast stand for 15 minutes before carving.  Remove strings.  If desired, garnish with sprigs of fresh mint and sprigs of fresh marjoram