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www.RecipeFaire.com Presents:
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Stuffed Lamb Shoulder Provencale
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by:
Dorotha Prowell
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Stuffed Lamb Shoulder Provencale Recipe uses a mixture of marjoram, rosemary, thyme, egg, milk, bread crumbs, ham, pork, garlic and olives to stuff a lamb shoulder then bakes to create this delicious lamb recipe.
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INGREDIENTS
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1/2 teaspoon dried marjoram
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1/4 teaspoon each dried
rosemary and thyme
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1 egg
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2 tablespoons milk
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1 cup soft French bread crumbs
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1 cup ground ham
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1/2 pound ground lean pork
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1 clove garlic, minced or pressed
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1/4 cup ripe olives, chopped
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Dash pepper
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1 lamb shoulder roast (4 3/4 to 5 lbs), boned
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Olive oil
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DIRECTIONS
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1:
Preheat oven to 325° F. Combine marjoram, rosemary, and thyme. In a medium bowl beat egg lightly with milk. Mix in bread crumbs, then ham and pork, garlic, olives, pepper, and
1/2 teaspoon of the herb mixture.
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2:
Fill cavity of roast with stuffing mixture; sew edges closed with string or heavy thread. Rub surface of meat lightly with olive oil; sprinkle with remaining herb mixture. Place
stuffed roast in an uncovered roasting
pan; place the pan on an oven rack.
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3:
Roast until meat thermometer registers 170°F, about 2 hours. Remove string or thread; carve meat into 3/4-inch slices.
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4:
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