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 saute 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
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