Stuffed Shoulder Of Lamb
|Lamb shoulder||4 Pound|
|Quartered tomatoes||1 1⁄2 Cup (24 tbs)|
|Cooked rice||1 Cup (16 tbs)|
Cut pocket in lamb for stuffing.
Melt small amount of fat in skillet; add bay leaves, green pepper and onion.
Cook until tender.
Add tomatoes and salt; cook for 5 minutes.
Stir in rice.
Fill pocket of lamb with rice stuffing; close opening securely.
Place on rack, fat side up, in roasting pan.
Bake in 325-degree oven for 2 hours and 30 minutes or to 182 degrees on meat thermometer.
Make gravy with pan drip- pings, if desired.