Preheat oven to 325°F (160°C).
Chop spinach and set aside in a bowl.
In a skillet, melt a little butter on medium heat. Add onion and garlic and cook about 5 minutes or until soft.
Add to spinach and cool completely. Add cheese, bread crumbs, pine nuts and egg. Season and mix.
On a clean working surface, lay roast flat and sprinkle with a little pepper and 1 tsp. (5 mL) oregano. Spread spinach or arugula stuffing in the centre of the roast and roll it up. Tie with string and rub with remaining oregano.
Brown the roast on all sides in butter/oil mixture, then put it on a rack in the roasting pan. Add 1 cup (250 mL) chicken broth and vermouth to the pan.
Roast for 75 minutes or until a meat thermometer registers 150°F (65°C) for medium-rare or 160°F (70°C) for well-done.
Remove lamb to a platter, cover with aluminum foil and cool for 15 minutes.
In a small bowl, mix cornstarch with a little cold broth. Add mixture and remaining broth to pan juices and bring to a boil. Simmer, whisking, for 5 minutes or until gravy thickens a little. Slice leg of lamb and serve with gravy.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
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