| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Ew, Text, Import | 1 | Servings | |
INGREDIENTS
| 5 | lb | Boneless leg of lamb |
| Smashed peeled garlic | ||
| 2 | ts | Chopped fresh rosemary |
| Stuffing (see recipe for "Stuffing for Sunday…") | ||
| 1/4 | c | Red wine |
| 3/4 | c | Brown stock or beef broth |
| 1 | lb | Peeled, seeded and chopped tomatoes |
| 1 | tb | Slivered pitted olives |
| Chopped parsley |
INSTRUCTIONS
Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely; sprinkle meat with rosemary. Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce. Discard fat in roasting pan. Add wine and broth and reduce. Add tomatoes and olives and season to taste with salt and pepper. Remove from heat add parsley Yield: 8 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6663 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 14:43:46 -0400 From: Meg Antczak <meginny@frontiernet.net>
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