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Roast Boned And Stuffed Leg Of Lamb

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  Lamb leg 7 Pound, boned for stuffing
  Sliced carrots 1⁄4 Cup (4 tbs)
  Sliced turnip 1⁄4 Cup (4 tbs) (White Colored)
  Sliced celery 1⁄2 Cup (8 tbs)
  White of leek 1 Small
  Bouquet garni 1
  Garlic 1 Clove (5 gm)
  Onion 1 Medium, sliced
  Chopped cooked ham 1⁄2 Cup (8 tbs)
  Red wine 1 Cup (16 tbs)
  Suet 2 Ounce, ground
  Day old bread slices 6 , crumbled
  Chopped onion 2 Tablespoon
  Finely chopped green pepper 1 Tablespoon
  Finely chopped parsley 1 Tablespoon
  Finely chopped celery leaves 1 Tablespoon
  Cooked chicken livers 3 , chopped
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Nutmeg 1⁄8 Teaspoon

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.

Recipe Summary

Main Dish

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Roast Boned And Stuffed Leg Of Lamb Recipe