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Ingredients
- 5 lb Boneless leg of lamb
- Â Â Smashed peeled garlic
- 2 tsp Minced fresh rosemary
- Â Â Stuffing (see recipe for "Stuffing for Sunday...")
- 1/4 c. Red wine
- 3/4 c. Brown stock or possibly beef broth
- 1 lb Peeled, seeded and minced tomatoes
- 1 Tbsp. Slivered pitted olives
- Â Â Minced parsley
Directions
- 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 hrs to 2 hrs or possibly till meat is 135 to 140 degrees. Remove from oven as you finish sauce.
- Throw away fat in roasting pan. Add in wine and broth and reduce. Add in tomatoes and olives and season to taste with salt and pepper. Remove from heat add in parsley
- Yield: 8 servings
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