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

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