Stuffed Leg of Lamb

* Exported from MasterCook II *

Stuffed Leg of Lamb

Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6663
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pound boneless leg of lamb
Smashed peeled garlic
2 teaspoons chopped fresh rosemary
Stuffing (see recipe above)
1/4 cup red wine
3/4 cup brown stock or beef broth
1 pound peeled, seeded and chopped tomatoes
1 tablespoon 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 1 3/4 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

- - - - - - - - - - - - - - - - - -