Whole Stuffed Leg Of Lamb

Recipe Ingredients

		Stuffing
2 cups	474ml	Al dente cooked bulgur
6		Garlic - minced
1		Onion - chopped (large)
2		Celery - chopped
1		Bell pepper - seeded and chopped (large)
6		Fresh hot chilies - seeded and minced (small)
1/3 cup	30g / 1.1oz	Minced fresh parsley
1 tablespoon	15ml	Minced fresh dill weed -or-
1 teaspoon	5ml	Dried dill weed
1/2 teaspoon	2.5ml	Ground cumin
6 tablespoons	90ml	Fresh lemon juice
1 teaspoon	5ml	Grated lemon peel
1		Bay leaf
1/3 cup	78ml	Pine nuts
1/3 cup	20g / 0.7oz	Currants
2		Eggs - lightly beaten
1 teaspoon	5ml	Sugar
		Salt and coarsely ground black pepper - to taste
8 lbs	3632g / 128oz	Leg of lamb - * see note
		Marinade
1		Fresh lemon juice
1/4 cup	49g / 1.7oz	Sugar
1/4 cup	59ml	Olive oil
1 tablespoon	15ml	Minced fresh dill weed -or-
1 teaspoon	5ml	Dried dill weed
4		Garlic - finely minced
1/4 teaspoon	1.3ml	Cayenne
1		Bay leaf
1 teaspoon	5ml	Dry mustard
1/2 teaspoon	2.5ml	Mixed dried herbs - Italian seasoning
1/2 tablespoon	7.5ml	Paprika
		Salt and fresh ground black pepper to
		Taste
1/2 cup	118ml	Beef broth
		Lettuce leaves - tomato wedges, and
		Lemon slices - (optional)

Recipe Instructions

Combine all of the ingredients for the stuffing and pack them firmly into the leg of lamb. Truss shut with bamboo or metal skewers.

Mix all the ingredients for the marinade together exceedingly well. Put the stuffed leg of lamb in a deep dish, pour the marinade over, and rub it into the meat on all sides. Refrigerate overnight, turning and rubbing several times.

To bake, place the lamb in a roasting pan with a tight fitting lid. Mix the broth with the remaining marinade and pour over the leg of lamb.

Bake at 350Ffor 1 1/2 hours or until the meat is exceedingly tender. Remove the lid during the last 20 minutes and turn the heat to 400 degrees to brown.

Source:
Cole Publishing Group Recipe Collection

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