Stuffed leg of lamb
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Date: Wed, 16 Oct 1996 14:43:46 | ||
Directions
5 lb boneless leg of lamb
: Smashed peeled garlic 2 ts chopped fresh rosemary
: Stuffing (see recipe above) ¼ c red wine
¾ c brown stock or beef broth 1 lb peeled, seeded and chopped : tomatoes
1 TB slivered pitted olives
: Chopped parsley
Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely; sprinkle meat with rosemary.
Put stuffed lamb on a rack and roast for 1¾ hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce.
Discard fat in roasting pan. Add wine and broth and reduce. Add tomatoes and olives and season to taste with salt and pepper. Remove from heat add parsley
Yield: 8 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6663 ~0400
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