Grecian Stuffed Lamb
|Leg lamb||7 Pound, boned but not tied|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Milk||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Snipped parsley||1⁄2 Cup (8 tbs)|
|Pine nuts||1⁄4 Cup (4 tbs), finely chopped|
|Soft rye bread crumbs||1⁄4 Cup (4 tbs)|
|Ground cooked ham||1⁄2 Pound|
With sharp knife, enlarge cavity of leg of lamb.
Rub lamb inside and out with thyme.
Combine egg, milk, garlic, salt, and pepper.
Add parsley, pine nuts, bread crumbs, and ham.
Tie lamb and place on rack in shallow roasting pan.
Bake in 325° oven for 2 1/3 to 2 1/2 hours, or to desired doneness.
Makes 8 to 12 servings.