Herb Stuffed Leg Of Lamb With Pimento Sauce

INGREDIENTS

INSTRUCTIONS

Note: See the Pimento Sauce recipe which is included in this
collection.  Ask a butcher to remove all bones, except shank, and to
clean meat of  all sinew and excess fat inside and out. By removing the
center bone,  leg of lamb is much easier to carve and serve to guests.
Butterfly  leg for stuffing. Preheat oven to 375 degrees. 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. Puree whole garlic cloves with a
little olive oil in a food processor. Add canned chipotles and blend
into a paste. Spread the paste on the lamb and cover with the  oregano.
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 to the center should read 160 to 165 degrees or  a thin blade
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. Top with the Pimento Sauce. This recipe  yields
6 servings.  Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary
Sue  Milliken From the TV FOOD NETWORK - (Show # TH-1E24 broadcast
03-27-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  03-27-1997  Recipe by: Susan Feniger and Mary Sue
Milliken  Converted by MM_Buster v2.0l.

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