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Spinach Stufffed Leg of Lamb

lamb

3 lb boneless butterflied leg of lamb
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon dried oregano
3 cups chicken stock
1/4 cup dry white wine
1 tablespoon all purpose flour
----STUFFING----
1 package (10 oz) fresh spinach
1 tablespoon butter
1 onion; finely chopped
2 cloves garlic; minced
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup Asiago cheese; shredded, or
1/2 cup Parmesan cheese; freshly grated
1/2 cup fresh bread crumbs
1/3 cup pine nuts; toasted
1 egg; beaten

STUFFING: Trim and rinse spinach; shake off excess water. In large pot, cover and cook spinach, with just the water clinging to the leaves, over medium heat until wilted, about 5 minutes. Drain and let cool; squeeze out liquid completely. Chop coarsely; place in bowl. Set aside. In nonstick skillet, melt butter over medium heat; cook onion, garlic, oregano, pepper and salt, stirring occasionally, for about 5 minutes or until softened. Add to spinach; let cool completely. Stir in cheese, bread crumbs, pine nuts and egg until well combined. Trim excess fat from lamb, leaving thin layer; place, fat side down on work surface. Sprinkle with half each of the pepper and salt. Spread with spinach mixture, leaving 1-inch border uncovered. Starting at narrow end, roll up jell roll-style. Fasten each end of roll with poultry pins or skewers; tie at 1-inch intervals with kitchen string. Place on greased rack in roasting pan; pour in 1 cup of the chicken stock and wine. Roast in 325 F oven, basting occasionally and adding more of the stock if necessary to maintain level for 1-1/2 hours or until meat thermometer registers 140 F for rare or 160 F for medium. Transfer lamb to platter; tent with foil and let stand for 15 minutes. Stir flour and 2 tablespoons stock into pan drippings over medium-high heat; cook, stirring, for 1 minute. Add remaining stock; bring to boil. Reduce heat and simmer, whisking, for 5 minutes or until thickened slightly; strain. Remove string and pins from roast; slice 1/2-inch thick. Serve with gravy. Stuffing variation: Add 1 teaspoon dried basil along with oregano. Replace Asiago with fontina cheese. Add 1/2 cup diced sweet red pepper along with onion.

Contributor: Canadian Living Magazine (April, 1997)

Yield: 8 servings

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