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.
Serving size: Complete recipe
Calories 7045 Calories from Fat 4215
% Daily Value*
Total Fat 469 g721.3%
Saturated Fat 192.7 g963.4%
Trans Fat 0 g
Cholesterol 2464.4 mg821.5%
Sodium 2637.7 mg109.9%
Total Carbohydrates 20 g6.6%
Dietary Fiber 3.1 g12.2%
Sugars 5.3 g
Protein 652 g1304.8%
Vitamin A 33.4% Vitamin C 46.4%
Calcium 48.4% Iron 358.7%
*Based on a 2000 Calorie diet