mmr@ritcv.UUCP (Margaret Reek) (12/12/85)
Here's a wonderful lamb dish suitable for holiday
entertaining. If you can't get the butcher to
bone the leg of lamb for you, it isn't very hard
to do yourself.
Rolled Lamb with Artichoke Hearts
1 boned 1/2 leg of lamb
clove garlic
salt & pepper
2/3 c chopped onion
6 Tbs butter or margarine
1 c. chopped artichoke hearts
2 c. fresh bread crumbs
4 tsp. parsley
1/2 tsp. salt
1/4 tsp. each thyme, oregano, dill, pepper
4 Tbs. flour
2 c. consumme'
Rub lamb with garlic, salt & pepper. To
prepare stuffing: saute onion in butter, til
golden Add artichoke hearts and cook 1
minute. Add bread crumbs, parsley and
remaining seasonings. Mix & put in lamb.
Secure with skewers and/or string. Place on
rack in open roasting pan. Roast at 350 for
35 minutes per pound. Base with consumme' 20
minutes before meat is done.
To make gravy (optional), skim all but 4 Tbs.
fat from drippings. Blend in flour, mix til
smooth. Add 2 c. consumme, stirring til
gravy is smooth and thick. Season with salt
and pepper