1 (4-6 lb.) leg of lamb, butterflied
2 tbsp. Dijon mustard
2 pkg. chopped spinach, defrosted, pressed dry
1/4 c. chopped onion
1 pkg. Lipton instant mushroom soup (Cup-A-Soup)
1 egg
1 sm. can mushroom pieces
1/4 c. pecan, chopped fine
1 tsp. salt
1/2 tsp. white pepper
3 tbsp. Dijon mustard
Salt
Pepper
Thyme
Garlic
Ro semary
Parsley

Lay lamb out flat. Cut to open into even rectangle. Spread with 2 tablespoons Dijon. Mix spinach, onion, egg, mushrooms, pecans, soup mix, salt and white pepper. Spoon mixture down center of roast lengthwise. Fold meat over stuffing. Tie with string in 4 or 5 places.

Place 4 inch wide strip of foil over seam. Place seam side down on rack in roasting pan. spread 3 tablespoons mustard over top of roast. Season liberally with spices and herbs. Roast in 375 degree oven for 1 1/2 hours. Cut in 1-inch thick slices.