Servings: 8

Lamb: subheading: Lamb:
5½-6½ pound boneless leg of lamb 5½ to 6½ pound boneless leg of lamb
salt and pepper to taste salt and pepper to taste
Stuffing: subheading: Stuffing:
1 12 ounce box of frozen, chopped spinach, thawed and completely drained 1 12 ounce box of frozen, chopped spinach, thawed and completely drained
10 cloves of garlic, trimmed, peeled, and minced 10 cloves of garlic, trimmed, peeled, and minced
2 large shallots, trimmed, peeled, and cut into a small dice 2 large shallots, trimmed, peeled, and cut into a small dice
8 4" sprigs of fresh rosemary; remove needles and save, discard stems 8 4" sprigs of fresh rosemary; remove needles and save, discard stems
1 medium bunch of flat leaf parsley, chopped 1 medium bunch of flat leaf parsley, chopped
1 lemon, the zest 1 lemon, the zest
2-3 cups of fresh bread crumbs (use good quality, European style bread) 2 to 3 cups of fresh bread crumbs (use good quality, European style bread)
2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
3 tablespoons dijon mustard 3 tablespoons dijon mustard
3-4 trimmed stalks of celery (optional) 3 to 4 trimmed stalks of celery (optional)
3-4 carrots (optional) 3 to 4 carrots (optional)

Preheat oven to 450°F.
Place the lamb meat flat on your work surface, fat side down. (It will appear somewhat rectangular in shape.) Turn the meat so that one of the shorter sides is directly in front of you. Salt and pepper the lamb lightly.
Combine all the stuffing ingredients in a large bowl. Mix well ensuring even distribution of all ingredients.
Spread the stuffing mixture evenly over the surface of the lamb. Beginning with the edge closest to you, roll the roast as tightly as possible. You may need to secure the rolled roast with a few lengths of butcher twine.
Place the roast on the rack in the pan. (If there is no rack, place the roast on a few trimmed stalks of celery and carrots.)
Place the roast in the preheated oven at 450°F for 20 minutes. After 20 minutes, reduce heat to 375°F for at least one hour. Remove the roast from the oven and allow to rest for approximately 10 minutes. Transfer the roast to a cutting board, then slice and serve.

Serve with a a hearty spanish rioja wine.  Serve with a a hearty spanish rioja wine.