Roast Boned And Stuffed Leg Of Lamb Recipe
Ingredients
| Leg lamb | 7 pound | |
| Carrots | 1/4 Cup (16 tbs), sliced | |
| 1/4 cup sliced white turnip | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| White of leek | 1 Small | |
| Bouquet garni | 1 | |
| Garlic | 1 Clove (5gm) | |
| Onion | 1 Medium, sliced | |
| Cooked ham | 1/2 Cup (16 tbs), chopped (1 cup red wine Stuffing:) | |
| Suet | 2 Ounce (1 cup red wine Stuffing:) | |
| 6 slices day-old bread, crumbled | ||
| Onion | 2 Tablespoon, chopped (1 cup red wine Stuffing:) | |
| Green pepper | 1 Tablespoon, finely chopped (1 cup red wine Stuffing:) | |
| Parsley | 1 Tablespoon, finely chopped (1 cup red wine Stuffing:) | |
| 1 tablespoon finely chopped celery leaves | ||
| 3 cooked chicken livers, chopped | ||
| Salt | 1 Teaspoon (1 cup red wine Stuffing:) | |
| Pepper | 1/4 Teaspoon (1 cup red wine Stuffing:) | |
| Nutmeg | 1/8 Teaspoon (1 cup red wine Stuffing:) | |
Directions
Combine all ingredients for stuffing.
Stuff lamb; sew or skewer together.
Place in a shallow roasting pan.
Add remaining ingredients.
Roast in a 450°F oven, 25 minutes.
Reduce heat to 350°F and roast 2 hours longer.
Remove roast from pan.
Strain gravy in pan into sauce pan.
Thicken with small amount of flour mixed with water.
A gourmet delight.
Stuff lamb; sew or skewer together.
Place in a shallow roasting pan.
Add remaining ingredients.
Roast in a 450°F oven, 25 minutes.
Reduce heat to 350°F and roast 2 hours longer.
Remove roast from pan.
Strain gravy in pan into sauce pan.
Thicken with small amount of flour mixed with water.
A gourmet delight.
Chef
