Stuffed Leg Of Lamb



INGREDIENTS:

5 pound boneless leg of lamb

Smashed peeled garlic

2 teaspoons chopped fresh rosemary

Stuffing (see recipe above)

1/4 cup red wine

3/4 cup  brown stock or beef broth

1 pound peeled, seeded and chopped tomatoes

1 tablespoon slivered pitted olives

Chopped parsley

DIRECTIONS:

1. Preheat the oven to 400 degrees. Rub lamb inside and out with
garlic clove. Stuff leg of lamb and tie securely; sprinkle meat
with rosemary.

2. Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours
or until meat is 135 to 140 degrees. Remove from oven as you finish
sauce.

3. Discard fat in roasting pan. Add wine and broth and reduce. Add
tomatoes and olives and season to taste with salt and pepper. Remove
from heat add parsley



Stuffed Leg Of Lamb