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.

A Message from our Provider:

“Only with Jesus can you reach your full potential”