INGREDIENTS

INSTRUCTIONS

TAMALES WORLD TOUR SHOW #WT1A39  Ask a butcher to remove all bones,
except shank, and to clean meat of  all sinew and excess fat inside and
out. Butterfly leg for stuffing.  Preheat oven to 375 degrees F. Lay
lamb flat on counter. Using a sharp  knife, make several slits, about 2
inches long by 1/4 inch deep, so  seasonings can penetrate meat.
Sprinkle generously with salt and  pepper. Spread garlic evenly on top,
then cover with herbs. Roll meat  to enclose stuffing and tie with
string at 1 inch intervals, keeping  the diameter of the roll the same
so that the roast cooks evenly.  Shank bone will protrude at one end.
Generously season outside with  salt and pepper.  Heat oil in a large
skillet over high heat. Brown lamb on all sides.  Roast on rack in
roasting pan 30 to 40 minutes for medium rare, 1  hour for well done.
(A meat thermometer inserted in center should  read 160 or 165 degrees
F or a thinbladed knife inserted to the  center for 20 seconds should
feel lukewarm on your lips.) Let sit at  room temperature about 10
minutes before carving, so juices can run  to center. Remove strings
and slice meat thinly across the roll.  Serve with Roasted Eggplant and
Myzithra Cheese Puree. To reheat  carved lamb, place slices on a sheet
pan, cover with a wet towel, and  bake 5 minutes at 375 degrees F. Use
leftover meat and puree for pita  sandwiches.  Yield: 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998

A Message from our Provider:

“Famous last words: I’ll get right with God later”