ROAST LAMB WITH SPINACH STUFFING

1 (4 to 5 lb) shoulder of lamb
1/2 lb fresh spinach
4 tbsp butter, divided use

2 tbsp chopped celery
1 tbsp chopped green bell pepper
1 tbsp chopped onion
2 cups bread crumbs OR herb stuffing mix OR leftover garlic bread crumbs
1/2 tsp salt
1/4 tsp pepper
Lamb Seasoning (optional)

Have butcher bone lamb.

Preheat oven to 500 degrees F.

Wash, drain, and chop spinach and cook in 2 tbsp butter with celery, green pepper and onion just long enough to wilt it. Push mixture to one side of pan.

Melt the remaining 2 tbsp butter in the other side of the pan. Add crumbs and mix well. Add seasonings.

Fill meat with stuffing and sew or skewer opening closed. Rub lamb with salt and pepper and lamb seasoning, if desired.

Place on rack in baking pan and sear at 500 degrees F. Remove from oven.

Reduce heat to 325 degrees F.

Return lamb to oven and cook until done, allowing 30-35 minute per lb. Meat is done when interior temp reaches 170 degrees F on meat thermometer.

Servings: 4
Source: Houston Chronicle