Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb boneless leg of lamb
: Smashed peeled garlic
2 ts chopped fresh rosemary
: Stuffing (see recipe above)
1/4 c red wine
3/4 c brown stock or beef broth
1 lb peeled, seeded and chopped
: tomatoes
1 TB slivered pitted olives
: Chopped parsley

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 hours to 2 hours or
until meat is 135 to 140 degrees. Remove from oven as you finish
sauce.

Discard fat in roasting pan. Add wine and broth and reduce. Add
tomatoes and olives and season to taste with salt and pepper. Remove
from heat add parsley

Yield: 8 servings

Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6663

Date: Wed, 16 Oct 1996 14:43:46
~0400

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