Sure the onion in 2 tsp olive oil. Add 1 in water and mix with 1/2 tsp sea salt. Add chopped spinach until it wilts. Butterfly the meat. Pound with a ,ballet to even thickness. Spread the spinach mixture. Leave 1 in border. Layer the spinach with prosciutto. Roll up the meat into 4 equally lengthen rolls. Layout parsley, sage and lemon slices in a casserole. Rub in 1 tbsp olive oil. Sprinkle salt and pepper. Pour in white wine and broth, Sprinkle olive oil. Roast in an oven at 375 deg F for 80 minutes or until the inside of meat reaches 150 deg F. Baste the roast with the pan juices several times during roasting. Remove and loosely cover with foil. Pour the pan juices into a smaller pan. Skim off the fat. Rest for 20 minutes. Slice the meat thinly and arrange in spirals over a serving platter. Pur the pan liquid over the pieces.
