Basil-Stuffed Lamb Roast

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 tomoisten, tossing lightly. Set asideIf necessary, remove the fell (pinkish red paper-thinlayer) from the surface of meat. Pound meat to an eventhickness. Sprinkle with rosemary. Spread the stuffingover the roast. Roll up and tie meat securely.

Place roast, seam side down, on a rack in a shallowroasting pan. Insert a meat thermometer in the thickestpotion of meat. Roast, uncovered, in a 325 F oven for 11/2 to 2 hours or till meat thermometer registers 150 F.

Let roast stand for 15 minutes before carving. Removestrings. If desired, garnish with sprigs of fresh mintand sprigs of fresh marjoram.