Stuffed Sunday Start-Up Leg Of Lamb

Recipe Ingredients

		For The Stuffing
4 tablespoons	60ml	Butter
1/4 cup	15g / 0.5oz	Finely-minced onion
1/4 lb	113g / 4oz	Finely-chopped mushrooms
1 teaspoon	5ml	Minced garlic
2 teaspoons	10ml	Fresh rosemary
1 cup	146g / 5.1oz	Soft bread crumbs
1/2 cup	118ml	Pitted Nicoise olives
1/4 cup	23g / 0.8oz	Minced parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
		For The Lamb and Sauce
		Boneless leg of lamb - (4 1/2 to 5 lbs)
1		Garlic clove - peeled, smashed
1 teaspoon	5ml	Chopped fresh rosemary - (to 2 tspns)
1/4 cup	59ml	Red wine
3/4 cup	177ml	Brown stock or beef broth
1 lb	454g / 16oz	Tomatoes - peeled, seeded,
		And chopped
1 tablespoon	15ml	Slivered pitted olives
		Chopped parsley

Recipe Instructions

For the stuffing, melt the 4 tablespoons butter. Saute onion for about 5 minutes or until tender. Add the mushrooms and saute for another 5 minutes or until tender. If they give off a lot of water, then reduce over high heat until mushrooms are dry.

Add the garlic, rosemary and bread crumbs and remove from heat. Season with olives, parsley and then with salt and pepper to taste. You will have 3 to 4 cups of stuffing.

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

This recipe yields 8 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6663)

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