Orange Stuffed Leg Of Lamb
|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)|
|Coarsely ground pepper||To Taste|
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).