SPINACH STUFFED LEG OF LAMB

• 1 boneless butterflied leg of lamb - 3 lbs
• � tsp pepper
• � tsp salt
• 1 tsp dried oregano
• 3 cups dry white wine
• 1 tbsp. All purpose flour

  STUFFING

• 1 pkg. Fresh spinach
• 1 tbsp butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• � tsp pepper
• � tsp salt
• � cup Parmesan cheese
• � cup fresh bread crumbs
• 1/3 cup toasted pine nuts
• 1 egg, beaten

Stuffing:

Trim and rinse spinach; shake off excess water, in large saucepan, cook spinach, covered and with just the water clinging to leaves, over medium heat for 5 minutes or until wilted. Drain in sieve, pressing out liquid completely. Chop coarsely; place in bowl and set aside. In non-stick skillet, melt butter over medium heat; cook onion, garlic, oregano, pepper and salt, stirring often, for about 5 minutes or until softened. Add to spinach; let cool completely. Add Parmesan cheese, bread crumbs, pine nuts and egg, stirring until well combined.

Trim excess fat from lamb, leaving thin layer; place fat side down on work surface. Sprinkle with half each of the pepper and salt. Spread spinach mixture, leaving 1 inch border uncovered. Starting at narrow end, roll up jelly roll style.

Fasten each end of roll with poultry pins or skewers; tie at 1 inch intervals with kitchen string. Rub with oregano and remaining pepper and salt. Place on greased rack in roasting pan; pour in 1 cup of the chicken stock and wine.

Roast in 325o oven, basting occasionally and adding more of the stock if necessary to maintain level, for 1 � hours or until meat thermometer registers 140o for rare or 160o for medium.

Transfer lamb to cutting board and tent with foil. Let stand for 15 minutes before removing string and pins and carving into 1.2 in the thick slices.

Meanwhile. Skim fat from roasting pan. Place roasting pan over medium high heat, Stir flour and 2 tbsp stock into pan drippings; cook, stirring, for 1 minutes. Add remaining stock; bring to boil. Reduce heat and simmer whisking for 5 minutes or until thickened slightly; strain and serve with lamb.