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.
Serving size: Complete recipe
Calories 6134 Calories from Fat 3402
% Daily Value*
Total Fat 382 g588.1%
Saturated Fat 193.5 g967.5%
Trans Fat 0 g
Cholesterol 1804.1 mg601.4%
Sodium 2422.6 mg100.9%
Total Carbohydrates 203 g67.5%
Dietary Fiber 11.6 g46.4%
Sugars 76.5 g
Protein 435 g870.3%
Vitamin A 18.9% Vitamin C 17.6%
Calcium 59.8% Iron 254.8%
*Based on a 2000 Calorie diet