*  Exported from  MasterCook II  *
 
                               Stuffed Leg of Lamb
 
 Recipe By     :COOKING MONDAY TO FRIDAY SHOW # MF6663
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        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
 
 
 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.
 
 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.
 
 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
 
 Yield: 8 servings
 
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