Stuffed Leg of Lamb
INGREDIENTS:
1 (7-8 pound) leg of lamb
3 tablespoons plus 1/4 cup olive oil
1 green bell pepper, chopped
4 medium onions, chopped
2 bunches leeks, trimmed and sliced
1/2 cup pitted Greek olives, chopped
2 cups seasoned dry bread crumbs
Salt and freshly ground pepper, to taste
2 cloves garlic, crushed
Juice of 2 lemons
TO PREPARE:
Have butcher bone leg of lamb and leave shank
in place to
give meat shape.
In a skillet, heat 3 tablespoons olive oil
and sauté green
pepper, onions and leeks until wilted. Stir
in olives and
bread crumbs. Remove from heat and set aside.
Sprinkle lamb inside and out with salt and
pepper. Spoon 1/3
of green pepper mixture into lamb. Wrap closely
in foil or
plastic wrap and freeze. Spoon remaining stuffing
into a 1-
quart baking dish and cover with foil and
freeze.
When ready to cook, unwrap lamb and place
in a shallow foil-
lined baking pan. Combine garlic, lemon juice
and 1/4 cup
olive oil to brush over lamb every 30 minutes
while roasting.
Roast in a 350-degree oven for 2-1/2 hours
or until meat
thermometer registers 150 degrees. Heat covered
stuffing
baking dish in the oven with lamb during the
last hour of
cooking.
NOTE: Lamb and stuffing will hold together
better when frozen
before roasting. If prepared unfrozen, reduce
roasting time
to 1-1/2 hours.
SERVES 8