|
|
STUFFED LEG OF LAMB 1 (5 to 6 lb.) leg of lamb 1/2 lb. ground raw veal 1/2 lb. ground cooked lean ham 1/2 lb. dry bread crumbs 1/2 lb. raw mushrooms, finely chopped 1 egg 1 small clove garlic, crushed 1 Tbsp. Worcestershire sauce 1 Tbsp. orange marmalade with rind salt, pepper and oregano to taste Bone lamb, leaving 3-inches of shank bone. Preheat oven to 325 degrees. Mix 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 a rate of 30 to 35 minutes per pound. Serve with mint jelly or spiced peaches. 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. |