s LEG OF LAMB WITH SPINACH STUFFING ***
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s LEG OF LAMB WITH SPINACH STUFFING ***
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Ingredients
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Instructions Printed from COOKS.COM 1 (4-6 lb.) leg of lamb, butterflied 2 tbsp. Dijon mustard 2 pkg. chopped spinach, defrosted, pressed dry 1/4 c. chopped onion 1 pkg. Lipton instant mushroom soup (Cup-A-Soup) 1 egg 1 sm. can mushroom pieces 1/4 c. pecan, chopped fine 1 tsp. salt 1/2 tsp. white pepper 3 tbsp. Dijon mustard Salt Pepper Thyme Garlic Ro semary Parsley Lay lamb out flat. Cut to open into even rectangle. Spread with 2 tablespoons Dijon. Mix spinach, onion, egg, mushrooms, pecans, soup mix, salt and white pepper. Spoon mixture down center of roast lengthwise. Fold meat over stuffing. Tie with string in 4 or Place 4 inch wide strip of foil over seam. Place seam side down on rack in roasting pan. spread 3 tablespoons mustard over top of roast. Season liberally with spices and herbs. Roast in 375 degree oven for Exported from Home Cookin 5.4 (www.mountain-software.com) This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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