Ingredients 3/4 cup onion, chopped 1/3 cup celery, chopped 2 each garlic cloves, minced 1/4 cup olive oil 2 each eggs, beaten 10 oz spinach, frozen, chopped, thawed 1/4 cup parsley, fresh, snipped 3 tablespoon basil, fresh, snipped 1/4 teaspoon marjoram, dried, crushed 1/4 teaspoon pepper 6 cup croutons, plain 1/2 cup water 1/4 cup parmesan cheese, grated 5-7 pound leg of lamb, boned and butterflied 1 teaspoon rosemary, dried, crushed (optional) 1 mint, fresh (optional) 1 marjoram, fresh (optional) Directions: 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 150 F. Let roast stand for 15 minutes before carving. Remove strings. If desired, garnish with sprigs of fresh mint and sprigs of fresh marjoram.