Yield: 6 Servings
Measure | Ingredient |
---|---|
½ teaspoon | Dried marjoram |
¼ teaspoon | Dried rosemary |
¼ teaspoon | Dried thyme |
1 | Egg |
2 tablespoons | Milk |
1 cup | Soft French bread crumbs |
1 cup | Ground ham |
1 pounds | Ground pork |
1 | Clove garlic -- minced |
¼ cup | Black olives -- chopped |
1 dash | Pepper |
4¾ pounds | Lamb shoulder roast -- |
Boned | |
Olive oil |
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 ½ teaspoon of the herb mixture.
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.
3. Roast until meat thermometer registers 170° F, about 2 hours. Remove string or thread; carve meat into ¾-inch slices. Use drippings to make gravy, if you wish.
Recipe By : the California Culinary Academy File