 |
|
|
| |
 |
| |
free recipes >
beef, lamb and pork >
recipe |
| |
| |
| Stuffed Leg of Lamb |
| |
| 6 |
|
Finely chopped cloves garlic |
|
| 1/2 cup |
|
each chopped mint leaves and parsley |
|
| 2 tsp |
|
brown sugar |
|
| 1 Tbs |
|
lemon juice |
|
| 1 |
|
Boneless Leg of Lamb (6 1/2 lb.) |
|
|
|
|
| |
| 1 |
Unroll the thawed leg of lamb and spread
this mixture on inner surface of the meat. Roll and tie
the leg of lamb. |
| 2 |
Place on rack in roasting pan and roast
at 325°F, basting with wine and butter added to pan juices.
When lamb is done, salt and pepper it and transfer to
hot platter. |
| 3 |
Serve with pan juices and tiny new potatoes.
A puree of green vegetable is a nice addition to the feast. |
|
| |
| Servings: 16 |
| |
| Recipe Type |
| Main Dish, Meat |
| |
| Recipe Source |
|
|
|
|
|
