Stuffed Loin Of Spring Lamb
|Loin lamb roast||4 Pound|
|Soft bread crumbs||2 Cup (32 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted|
|Mint||2 Tablespoon, chopped (fresh)|
|Raisins||1⁄4 Cup (4 tbs), chopped|
|Green pepper||2 Tablespoon, chopped|
|Onion||1 Tablespoon, chopped|
Have your butcher chop and remove half the length of the lamb rib bones.
When preparing for the oven, turn the flank under and secure with toothpicks; then with sharp knife make gashes in the top of the roast at 1/2 inch intervals, cutting down to the rib bones.
Combine crumbs, butter and all remaining ingredients.
Press this stuffing into each cut.
Place meat in a shallow greased pan.
Roast at 350F for 1 1/4 to 1 1/2 hours.