Stuffed Leg Of Lamb Recipe
The stuffed leg of lamb is prepared with a stuffing of veal, ham, breadcrumbs and mushrooms. Spiced with cloves and worcestershire sauce, the stuffed leg of lamb is roasted and best served with mint jelly or spiced peaches.
Ingredients
| 1 5 to 6 lb. leg of lamb | ||
| 1/2 lb. ground raw veal | ||
| 1/2 lb. ground cooked lean ham | ||
| Dry bread crumbs | 1/2 Pound | |
| 1/2 lb. raw mushrooms, finely chopped | ||
| Egg | 1 | |
| Garlic | 1 Clove (5gm), crushed | |
| Worcestershire sauce | 1 Tablespoon | |
| 1 T. orange marmalade with rind | ||
| Salt, pepper, oregano to taste | ||
| Salt, pepper, oregano to taste | ||
Directions
Bone lamb, leaving 3 inches of shank bone.
Preheat oven to 325°.
Mix above ingredients except leg of lamb until smooth and compact.
Pack into lamb.
Sew opening securely with heavy string.
Place lamb, fat side up, on a rack in a roasting pan.
Roast at the rate of 30 to 35 minutes per pound.
Serve with mint jelly or spiced peaches.
Preheat oven to 325°.
Mix above ingredients except leg of lamb until smooth and compact.
Pack into lamb.
Sew opening securely with heavy string.
Place lamb, fat side up, on a rack in a roasting pan.
Roast at the rate of 30 to 35 minutes per pound.
Serve with mint jelly or spiced peaches.
Chef
