Stuffed Leg Of Lamb


Stuffed Leg Of Lamb
  Lamb    Legs  
Last updated 9/27/2008 2:29:31 PM. Recipe ID 59202. Report a problem with this recipe. 



 
      Title: Stuffed leg of lamb
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        5 lb boneless leg of lamb
  :          Smashed peeled garlic
        2 ts chopped fresh rosemary
  :          Stuffing (see recipe above)
      1/4 c  red wine
      3/4 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 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


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Recipe ID 59202 (Apr 03, 2005)