Provencal Lamb Shoulder
|Ground pork||1⁄2 Pound|
|Garlic||1 Clove (5 gm), minced or mashed|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Sliced pimiento stuffed green olives||1⁄2 Cup (8 tbs)|
|Whole wheat bread slice||3|
|Boneless lamb shoulder roast||3 Pound|
Lightly mix pork, garlic, chopped onion, olives, salt, thyme, pepper, egg (slightly beaten), bread (with the crusts trimmed and bread cut in 1/2-inch cubes), and milk.
Fill cavity in roast with this mixture; sew edges closed with string or heavy thread.
Rub olive oil lightly over surface of meat.
Place stuffed roast on rack in an uncovered roasting pan in a 325° oven for about 2 1/4 hours or until meat thermometer inserted in thickest part registers 170°.
Remove strings; place meat on a warm platter.
If you like, you may skim and thicken pan drippings to make a sauce.