One of an assortment of Christmas Recipes - Christmas Roast Lamb with Basil Stuffing.

Preheat oven to 325° F. (See cooking chart below) Mix spices together. Remove the fell from the lamb. Slice small holes around the lamb and poke garlic into each hole. Rub lamb with the spice mix. Place lamb on rack in a roasting pan (we use either an All Clad or a Cuisinart metal roasting pan.

Lamb Roast with Spinach Stuffing ingredients list: Leg of lamb (about 6 lb), boned and butterflied. 10 ounces of chopped spinach. 3 minced garlic cloves. 2 medium eggs, beaten. 6 cups of plain croutons. ¾ cup of onion, chopped. ½ cup of water. ½ cup of celery, chopped. ¼

2 tablespoons minced fresh parsley 1 tablespoon minced fresh rosemary, or 1 teaspoon dried rosemary, crumbled 1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme, crumbled 1 tablespoon minced fresh mint, or 1 teaspoon mint flakes 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1

In advance Put the leg of lamb in a bowl or large, resealable plastic bag and add the rosemary, lemon zest, lemon juice, salt, pepper, garlic and olive oil. Rub into the lamb, cover or reseal and refrigerate for a minimum of 2 hours, preferably 24.

Deviled Rack of Lamb 2 racks of lamb (2-2 1/2 lbs each, 7-8 chops per rack) 2 tablespoons vegetable oil 4 teaspoons coarse-grained mustard 1 teaspoon dried rosemary -- crushed 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 cup cracker crumbs (6 to 8 saltines) -- finely ground