Roast Lamb Shoulder with Spanish Stuffing
|Minced onion||1⁄4 Cup (4 tbs)|
|Salad oil/Fat||3 Tablespoon|
|Soft bread crumbs||2 1⁄2 Cup (40 tbs)|
|Chili sauce||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Boneless lamb shoulder||4 1⁄2 Pound (Boned Lamb Shoulder)|
Cook onion in fat until soft, but not brown.
Combine with bread crumbs, chili sauce, parsley, salt, and pepper by tossing all together lightly but thoroughly. Fill lamb shoulder cavity with this stuffing and sew edges together or secure with toothpicks or poultry pins.
Place on rack in an uncovered roasting pan and roast as indicated for Stuffed Lamb Shoulder.