1/2 cup butter
3 onions, finely chopped
4 garlic cloves, minced
2 tbsp. finely chopped fresh ginger root
2 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp. cayenne pepper
1 tsp. salt
2 cups rice
5 cups chicken bouillon
Finely grated peel of 1 lemon
2 lbs. fresh spinach or 2 pkgs. frozen chopped spinach
1 lb. boneless leg of lamb
1 cup dry white wine

Makes 10 Servings

Recipe from Chatelaine Cook Book
 

Melt the butter in a large heavy bottomed saucepan.  Add the onions, garlic and ginger root.  Sprinkle with the seasonings.  Sauté until the onions are soft.  Add the rice and stir until the grains are coated with the onion mixture.  Add the bouillon and lemon peel.  Bring to a boil.  Then, cover, reduce heat to low and simmer about 30 min.

Meanwhile, cook the spinach in boiling water until it is heated through.  Drain well.  Place in a kitchen cloth and wring out all the moisture.  Chop the spinach.  Stir it into the cooked rice.

When ready to roast the lamb, preheat oven to 350 degrees.  Spread the lamb fat side down on a sheet of waxed paper.  Make a lengthwise slash in the thickest portion of the meat and open it up book fashion to achieve a fairly even thickness.  Spread about 2 cups of the rice mixture over the lamb.  Roll up the roast and tie it with butcher's twine.

Place the roast, fat side up, on a rack in a roasting pan.  Pour the wine over top.  Roast, uncovered, in the preheated oven for 20 min. per pound.  Baste often.  When the meat has been roasting for 45 min. wrap remaining rice mixture in a piece of foil or place it in a baking dish.  Bake alongside the roast until hot.  The meat will be rare when the internal temperate reads 140F on a meat thermometer; medium at 150F; well done at 160F.  Let meat sit for 10 min. before carving.