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