| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
|
6-7 lb. leg of lamb; boned (4-5 lbs once boned) |
| 3 |
|
Cloves garlic; chopped |
| 1 |
|
Lemon-juice only |
| 1/2 |
c |
Parsley; chopped |
| 8 |
|
Anchovy filets |
| 1/3 |
c |
Black olives; chopped |
| 1 |
ts |
Rosemary |
|
|
Fresh ground pepper |
| 3 |
tb |
Pine nuts |
| 8 |
sm |
White onions; peeled |
| 4 |
|
Carrots |
INSTRUCTIONS
Place lamb, opened flat with skin side down, on board and pound briefly.
Sprinkle with lemon juice. Blend garlic, parsley and anchovies in a food
processor to form a paste. Mix with olives, rosemary and pepper. Spread
mixture down length of lamb and sprinkle pine nuts on top. Roll lamb and
tie at intervals to maintain shape while cooking. Rub with olive oil. Place
lamb in ovenproof casserole dish or clay pot prepared according to
manufacturer's instructions. Scatter onions and carrots around lamb. Roast
at 350 or, for clay pot, place in cold oven and set temperature for 400.
Bake for 1-1/4 to
1-1/2 hours.
SUITABLE FOR ROMERTOF
(CLAY POT) COOKING
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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