Preparation:
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. |
