Yield: 6 Servings
|½ teaspoon||Dried marjoram|
|¼ teaspoon||Dried rosemary|
|¼ teaspoon||Dried thyme|
|1 cup||Soft French bread crumbs|
|1 cup||Ground ham|
|1 pounds||Ground pork|
|1||Clove garlic -- minced|
|¼ cup||Black olives -- chopped|
|4¾ pounds||Lamb shoulder roast --|
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