Stuffed lamb shoulder provencale

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

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