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Orange Stuffed Leg Of Lamb

Holidaycooking's picture
Ingredients
  Lemon 1
  Oranges 2
  Leg lamb 7 Pound, boned
  Garlic 2 Clove (10 gm), crushed
  Water 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick)
  Whole thyme 1 Teaspoon
  Herb seasoned stuffing 8 Ounce (1 Package, 3 1/2 Cup)
  Salt To Taste
  Coarsely ground pepper To Taste
Directions

Cut peel in paper-thin strips from lemon and 7 orange.
(Easy with vegetable parer.) Section both oranges.
Rub inside surface of meat with crushed garlic and sprinkle with salt and pepper; scatter peels over.
Bring water, butter, and thyme to boiling; when butter has melted, drizzle over stuffing, tossing to mix.
Spoon about 2 cups stuffing on half the meat (the short way) and press double row of orange sections down center; fold other half of meat over stuffing to make a square roast.
Skewer the three open sides; lace shut.
Tie tightly with string at 1 1/2-inch intervals.
Center roast on spit and continue as for Rotisserie Roast (allow 2 to 2 1/2 hours cooking time).

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Orange
Preparation Time: 
10 Minutes

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