Stuffed Leg Of Lamb
|Lamb leg||5 Pound, boned (1 Whole)|
|Herb seasoned stuffing mix||6 Ounce (1 Package)|
|Butter/Margarine||1 1⁄2 Tablespoon, melted|
|Celery seeds||1⁄2 Teaspoon|
|Canned crushed pineapple||8 Ounce, drained (1 Can)|
|Garlic||2 Clove (10 gm), sliced|
|Butter/Margarine||1 Tablespoon, softened|
|Ground ginger||1⁄4 Teaspoon|
|Lemon juice||1 Tablespoon|
|Red currant jelly||1⁄4 Cup (4 tbs)|
Place lamb, fat side up, in a shallow roasting pan.
Combine stuffing mix, melted butter, celery seeds, pepper, and pineapple.
Pack mixture into pocket of lamb.
Fasten open edges of larnb with skewers.
Make several slits on outside of lamb, and insert garlic slices.
Rub outside of lamb with softened butter, and sprinkle with ginger and lemon juice.
Insert meat thermometer, making sure it does not touch fat.
Bake at 325° for 1 hour and 30 minutes.
Glaze lamb with currant jelly, and bake an additional 15 minutes or until meat thermometer registers 160°.
Let stand 10 minutes before carving.