Lamb Shoulder Roast With Spinach & Pine Nuts

• fresh spinach↗3⁄4 lb
• olive oil↗2 tablespoons
• pine nuts↗1⁄4 cup
• small onion, finely chopped↗1
• garlic clove, minced (or pressed)↗1
• dry oregano leaves↗1⁄2 teaspoon
• fresh coarse ground black pepper↗
• soft breadcrumbs↗1⁄2 cup
• lamb shoulder↗4 - 4 1⁄2 lbs

  boned

• salt↗

Step-by-step instructions

1. 1

   Clean spinach by discarding roots, coarse stems, and yellowed leaves. Wash well. Stack leaves, then cut crosswise into about ½-inch-wide slivers. Set aside.

2. 2

   In a 5- to 6-quart pan over medium heat, combine oil and nuts; stir often until nuts are golden, about 6 minutes. Using slotted spoon, transfer to a plate and set aside. Add onion to pan; cook, stirring often, until limp but not browned, 4 to 6 minutes. Add garlic, oregano, 1/8 teaspoon pepper, and spinach. Stir just until spinach is limp, about 2 minutes. Remove from heat and mix in crumbs and nuts.

3. 3

   Trim fat from lamb. Lay meat flat, boned side up, and cover with plastic wrap. Using a flat mallet, pound meat gently and firmly to flatten evenly. Spread spinach mixture over the meat, leaving about a 1 ½-inch margin on all sides. Starting from the most irregular long side, roll meat up snugly. Use string to tie snugly at about 1 ½-inch intervals.

4. 4

   Arrange meat, fat side up, on a rack in a 12- by 15-inch roasting pan. Sprinkle generously with pepper. Insert a meat thermometer in center. Roast, uncovered, in a 350°F oven until thermometer registers 145°F for medium-rare, about 1 hour and 15 minutes. Slice roast ½ inch thick. Add salt to taste.