MANGIA BENE PASTA

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BASIL STUFFED LAMB ROAST with ROSEMARY POTATOES

(Serves 10-12)

1/2 cup onion, chopped

1/3 cup celery, chopped

2 garlic cloves, minced

2 TB. olive oil

2 eggs, beaten

10 oz. fresh spinach, blanched and squeezed dry

1 TB. fresh parsley, chopped

3 TB. fresh basil, chopped

1/4 tsp. black pepper

Boneless Leg of Lamb

6 cups croutons

1/4 cup Parmesan cheese, grated

Water, as needed to moisten

1 (7-8 lb.) leg of lamb, boned and butterflied

Salt and pepper to taste

Stuffing:

OXO Meat Tenderizer

In a small skillet, sauté onion, celery, and garlic in oil until tender.

In a large bowl, combine the eggs, spinach, parsley, basil, and pepper.

Add the onion mixture, croutons, and cheese.  Stir well.

Add about 1/2 cup of water, or until mixture holds together.  Set aside.

To prepare lamb, pound with a mallet to an even thickness.

Season with salt and pepper.

Spread the stuffing evenly over the meat.

Roll the meat up and secure with twine to hold stuffing in.

Preheat the oven to 325 degrees.

Place the roast, seam side down, on a rack in a roasting pan.

Roast, uncovered for 1-1/2 hours for medium-rare or about 135 degrees.

Remove from oven and let rest for 10 minutes before carving.

Rosemary Potatoes

(Serves 10-12)

4 lbs. new or fingerling potatoes, cut into halves

4 TB. fresh rosemary

2 TB. chopped garlic

Salt and pepper to taste

Fingerling Potatoes

1 cup olive oil

In a large bowl, combine potatoes with rosemary, garlic, salt, pepper, and olive oil.

Spread potatoes out in a large baking pan.

Bake at 325 degrees F. for 45-60 minutes, or until golden brown.

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