Basil-stuffed lamb roast
For the roast
For the stuffing
Preheat the oven to 170°C/325°F/Gas mark 3.
To make the stuffing, heat the oil in a pan and sweat the onion, celery and garlic until soft but not browned.
In a medium bowl, stir together the eggs, parsley, basil, marjoram and pepper. Add the onion mixture, and stir in the croûtons and Parmesan. Drizzle with 125ml/4fl oz water to moisten, tossing lightly. Set aside.
Pound the meat to an even thickness and sprinkle with the rosemary. Spread the stuffing over the lamb, then roll up and tie the meat securely. Put the roast, seam side down, on a rack in a shallow roasting pan.
Roast for 1 1⁄2–2 hours. Leave to rest for 15 minutes before carving.