Lamb With Vegetable Stuffing
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||3 Tablespoon|
|Grated carrot||3⁄4 Cup (12 tbs)|
|Soft bread crumbs||2 Cup (32 tbs)|
|Salt||3 1⁄4 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Lamb shoulder||4 Pound|
Combine onion, celery, green pepper, carrot, crumbs, 1 1/4 teaspoons salt, 1/8 teaspoon pepper, thyme, paprika and butter; mix thoroughly.
Cut pocket in end of lamb; fill pocket with stuffing mixture.
Fasten with skewers, or tie with string; brush with additional melted butter.
Season with 2 teaspoons remaining salt and remaining pepper.
Bake at 350 degrees for 2 hours.
Bring 2 cups water to a boil; add potatoes.
Cook for 10 minutes; arrange around roast in pan.
Bake potatoes and lamb for 1 hour longer or until tender.
Turn potatoes occasionally; baste with pan drippings.