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Lamb With Vegetable Stuffing

Diner.Americana's picture
  Onion 1 Medium
  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
  Pepper 3⁄8 Teaspoon
  Thyme 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Lamb shoulder 4 Pound
  Potatoes 8 Medium

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6563 Calories from Fat 3866

% Daily Value*

Total Fat 430 g661.5%

Saturated Fat 196.1 g980.6%

Trans Fat 0 g

Cholesterol 1409.3 mg469.8%

Sodium 8214.1 mg342.3%

Total Carbohydrates 332 g110.8%

Dietary Fiber 40.8 g163.3%

Sugars 29 g

Protein 344 g688.4%

Vitamin A 53% Vitamin C 551.4%

Calcium 66.2% Iron 244.2%

*Based on a 2000 Calorie diet

Lamb With Vegetable Stuffing Recipe