Roast Lamb Shoulder Stuffed with Sausage & Spinach

Ingredients

• 1 bunch spinach (about 10 oz.), stemmed and washed, excess water still clinging
• 1-½ cups fresh breadcrumbs
• 6 heads garlic, top half sliced off
• One 3- to 3-½-lb. boneless lamb shoulder roast
• ¼ cup olive oil
• 2 links (4 oz. total) sweet Italian sausage, removed from the casings and crumbled
• 8 sprigs fresh thyme
• + 3 more ingredients
• • Kosher salt and freshly ground black pepper
  • ½ cup grated Pecorino Romano
  • 1 large egg

Heat the oven to 450°F.

View full recipe at Fine Cooking