| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
California |
|
6 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Dried marjoram |
| 1/4 |
ts |
Dried rosemary |
| 1/4 |
ts |
Dried thyme |
| 1 |
|
Egg |
| 2 |
tb |
Milk |
| 1 |
c |
Soft French bread crumbs |
| 1 |
c |
Ground ham |
| 1 |
lb |
Ground pork |
| 1 |
|
Clove garlic — minced |
| 1/4 |
c |
Black olives — chopped |
| 1 |
ds |
Pepper |
| 4 3/4 |
lb |
Lamb shoulder roast — |
|
|
Boned |
|
|
Olive oil |
INSTRUCTIONS
1. Preheat oven to 325° F. Combine marjoram, rosemary, and thyme. In a
medium bowl beat egg lightly with milk. Mix in bread crumbs, then ham and
pork, garlic, olives, pepper, and 1/2 teaspoon of the herb mixture.
2. Fill cavity of roast with stuffing mixture, sew edges closed with string
or heavy thread. Rub surface of meat lightly with olive oil; sprinkle with
remaining herb mixture. Place stuffed roast in an uncovered roasting pan:
place the pan on an oven rack.
3. Roast until meat thermometer registers 170° F, about 2 hours. Remove
string or thread; carve meat into 3/4-inch slices. Use drippings to make
gravy, if you wish.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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