Preparation

• Heat the oven to 450°F.

Make the stuffing:

• 在高火上大煎锅中，煮湿菠菜直至完全枯萎（只要水滴粘在叶子上，就无需在锅中添加油）。转移到漏勺中，在冷水下奔跑以冷却；挤出多余的水，切碎。在一个大碗中，将菠菜与香肠，面包屑，奶酪和鸡蛋混合。搁置。

Trim, stuff, and roast the lamb:

• To trim the lamb shoulder roast, start by trimming off large pockets of fat by making small swipes of the knife to ease the fat loose. Remove thinner pieces of fat by pulling toward you. Angle the knife as close to the meat as possible, cutting away from you. Cut the lamb into an even thickness by butterflying thicker spots, if need be. Cut a sideways incision and open the meat like a book.
• Season the top surface of the lamb with salt and pepper. Spread on the stuffing in an even layer, leaving a few inches uncovered at the end. Starting with the bare edge away from you, roll up the roast. With kitchen twine, tie the roast in four or five places to secure a compact cylinder. Trim the extra twine.
• 将烤制放入防火锅或砂锅中，用橄榄油刷烤，然后用更多的盐和胡椒粉调味。烤30分钟，然后将热量降低至350°F。擦拭锅中的大蒜头的切割侧，并将大蒜（向下切）与百里香小树枝一起在烤肉周围。用箔纸盖住锅，再烤1小时。
• Remove the foil, turn the garlic cut side up and roast uncovered until an instant-read thermometer inserted into the center of the stuffing registers 165°F, another 10 to 15 minutes. Transfer the roast to a cutting board, tent it with foil, and let rest for 5 to 10 minutes. Meanwhile, remove the garlic and thyme from the roasting pan; reserve the garlic and discard the thyme. Tilt the pan and spoon off any fat. To deglaze the pan, add 1/4 cup water, set the pan over low heat, and simmer, scraping the browned bits with a wooden spoon; add more water if needed. Cut the twine and slice the roast in 1/2-inch slices. Spoon the pan sauce over the slices and serve with the roasted garlic.

This rustic roast is delicious with a full-bodied Cabernet Sauvignon or Merlot.