Roast leg of lamb with spinach stuffing:

Ingredients

Quantity		Ingredient
1	cup	Onions, chopped
2		Cloves garlic, chopped
7	tablespoons	Pareve margarine (Butter)
1	cup	Spinach leaves, washed and blanched, packed
2	cups	White bread, cut in 1 cm (1/2 in.) cubes
1		Lamb leg, boned, interior fat removed
		Salt and fresh ground pepper
		Bones from leg, cut in small pieces
1½	cup	Total amount: carrots, celery, onions, all chopped
1	cup	Brown lamb stock
1	cup	Red wine

Directions

Source: The Great Taste of B.C. under the auspices of the Ministry of Agriculture & Fisheries.

Melt butter (margarine), saute' onion and garlic 5 minutes; add spinach and bread, toss, season.

Lay boneless lamb leg skin side down, flatten evenly by cutting across thicker parts; season spread with spinach stuffing.

Roll and tie with butcher string.

In a roasting pan, brown bones, sear leg of lamb on all sides, add vegetables to pan; roast and baste frequently, using wine and stock.

When done it should be brown on the outside and pink on the inside. Strain juices to serve on the side.

Serve with Chinese long beans, small glazed onions and new potatoes. Posted to JEWISH-FOOD digest V97 #088 by alotzkar@... (Al) on Mar 16, 1997

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