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Whole Stuffed Leg Of Lamb greek, hot and spicy, side dish Stuffing: 2 cups al dente cooked bulgur 6 cloves garlic; minced 1 large onion; chopped 2 stalks celery; chopped 1 large bell pepper; seeded and chopped 6 small fresh hot chilies; seeded and minced 1/3 cup minced fresh parsley 1 tablespoon minced fresh dill weed or 1 teaspoon dried dill weed 1/2 teaspoon ground cumin 6 tablespoons fresh lemon juice 1 teaspoon grated lemon peel 1 bay leaf 1/3 cup pine nuts 1/3 cup currants 2 eggs; lightly beaten 1 teaspoon sugar salt and coarsely ground black pepp; to taste 8 pounds leg of lamb; * see note Marinade: 1 fresh lemon juice 1/4 cup sugar 1/4 cup olive oil 1 tablespoon minced fresh dill weed or 1 teaspoon dried dill weed 4 cloves garlic; finely minced 1/4 teaspoon cayenne 1 bay leaf 1 teaspoon dry mustard 1/2 teaspoon mixed dried herbs; Italian seasoning 1/2 tablespoon paprika Salt and fresh ground black pepper taste 1/2 cup beef broth Lettuce leaves; tomato wedges, and lemon slices (optional) 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 350 degrees for 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. NOTES : If a hotter stuffing is wanted save the chili seeds and add a few at a time. Have the butcher bone it and return bone to you. To serve, set on a heated platter surrounded by greens, tomato wedges, and lemon slices, if you wish. Using a sharp slicing knife, cut straight through, making 1inch thick slices. Yield: 6 to 8 servings. 0 2383 0 0 0 0 2607 0 0 0 0 0 0 800 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4164 0 0 0 0 0 0 Contributor: © 1995 Cole Group, Inc. Yield: 8 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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