Classic Easter Leg Of Lamb
|Leg lamb||6 Pound|
|Garlic||3 Clove (15 gm)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chablis wine||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Italian sausage||1⁄2 Pound|
|Chicken livers||6 , cut up|
|Mint leaves||1⁄2 Teaspoon|
|Sweet basil||1⁄2 Teaspoon|
Have butcher remove bone from leg of lamb.
Wipe with damp cloth.
Remove casing from sausage and crumble meat.
Saute'sausage meat lightly in a little butter, add chicken livers and continue sauteeing until livers are tender.
Blend in mint and sweet basil.
Stuff lamb cavity with this mixture.
Sew or skewer opening.
Rub leg with garlic and insert slivers of garlic into meat, here and there.
Rub leg with salt and pepper and place olive oil, butter and lamb in roasting pan and sear in a hot 450 degree oven, turn on all sides until well browned.
Moisten with wine, reduce temperature to 350 degrees and roast 20 min per pound.
Baste frequently with liquid from pan 1 hour before roast is done.
Arrange leg of lamb on platter.