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A Recipe for
Lamb (Rolled & Stuffed)
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
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This Recipe for Lamb (Rolled & Stuffed) is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Lamb (Rolled & Stuffed) from the recipe cookbook of Recipes-to-go (Meat)
An empty belly is the best cook. |
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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
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One cannot think well, love well, sleep well, if one has not dined well. |
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| Alice B. Toklas |
1 boneless lamb shoulder 1 clove garlic, peeled and cut into slivers
2 cups fresh breadcrumbs 2 slices of bacon, chopped 1 orange, grated
1 egg 1 tsp dried basil 1 tbsp finely chopped fresh parsley juice of
1 orange 1 tbsp honey
Open the lamb shoulder and spread it flat, skin side down. Make small
slits in the meat and insert garlic slivers.
In a large bowl, combine breadcrumbs, bacon, orange rind, egg, basil,
and parsley. Spread lamb with stuffing. Roll meat up, tucking in any
loose ends. Tie securely in several places with string.
On a rack in a roasting pan, roast shoulder in a 325 F oven for about
1 hour, or until meat is just pink. During the last 15 minutes of
roasting, brush chicken with orange juice combined with honey.
Serves: 4
Lamb (Rolled & Stuffed) Recipe brought to you by Recipes To-Go