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BONED LEG OF LAMB WITH STUFFING 1 leg of lamb, boned salt and freshly ground pepper 2 cloves garlic, minced juice of 1 lemon 1/2 c. finely chopped parsley 2 Tbsp. bread crumbs 2 tsp. thyme 2 carrots, cut in pieces 2 stalks celery, cut in pieces 1 onion, coarsely chopped 2 c. chicken broth 1 c. white wine Preheat oven to 350 degrees. Lay the boned meat skin side down on a flat surface, and season lightly with salt and freshly ground pepper. Combine garlic, lemon juice, parsley, bread crumbs and 1 teaspoon thyme and mix well together. Spread this mixture over the meat and into the pockets left by the boning. Then roll the meat into a cylindrical shape to enclose the stuffing completely. Tie loops of string around it, and put the lamb on a rack in a roasting pan. Combine carrots, celery, onion, and 1 teaspoon thyme, and mix well together. Surround the meat with this mixture. Put in preheated oven. Mix chicken broth and wine together, and baste the meat with this liquid after 30 minutes. Continue basting every 30 minutes, and allow 40 minutes time for every pound of meat. Makes 6 to 8 servings, depending on the size of the roast. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |