Stuffed Leg Of Lamb Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: boneless leg of lamb,
Directions:
: 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
Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6663
Date: Wed, 16 Oct 1996 14:43:46
~0400
Source from luhu.jp
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
Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6663
Date: Wed, 16 Oct 1996 14:43:46
~0400
Source from luhu.jp