Stuffed Leg of Lamb
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INGREDIENTS 1 boneless leg of lamb, butterflied, about 6 pounds
Salt and pepper
1 onion, chopped
4 tablespoons butter
1/4 teaspoon sage
2 tablespoons bread crumbs
1 tablespoon parsley, chopped
1/2 lemon, juiced
1 glass wine, optionalSeason the meat with the salt and pepper. Cook the onion briefly in 2 tablespoons of the butter, just to soften.
Mix the onion with the breadcrumbs, sage, parsley, salt and pepper, and place the stuffing in the center of the lamb and roll up both ends. Tie with butcher's twine.
Rub the meat with the remaining butter, lemon juice, salt and pepper. Place it on a lightly greased roasting pan on a bed of chopped vegetables and sprinkle with the wine. Roast the lamb 15 minutes per pound in a preheated 375 degree oven.
Makes 10 servings