MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Elias' Stuffed Leg Of Lamb
 Categories: Five, Lamb/mutton, Offal, Vegetables, Wine
      Yield: 6 servings
 
  1 1/2 kg Leg of lamb
    200 g  Lamb or calf liver
      2    Spring onions; fine chipped
      8 oz White wine
      6 oz Olive oil
           Salt & pepper & a little
           - oregano
 
  When you buy the leg of lamb, ask the butcher to remove
  the bone, without cutting the meat in two.
  
  Fry the spring onion and the liver until browned and
  then quench with wine. Season with salt and pepper, and
  leave to absorb the juices.
  
  Put this stuffing into the slit in the leg of lamb, fold
  over the flap to restore the original shape and tie with
  string in four places - one at each end and two in the
  middle.
  
  Salt, pepper and sprinkle with oregano. Roast in the
  oven for about 1 hour. Leave to cool. Remove the string
  carefully.
  
  Cut the lamb into slices and dribble with gravy from the
  roasting tin. Garnish with roast potatoes, preferably
  cooked with the lamb.
  
  As an alternative the joint can be stuffed with cooked
  minced veal and wrapped in the peritoneum of the lamb.
  
  RECIPE FROM: http://eliasmamalakis.gr
  
  Uncle Dirty Dave's Archives
 
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... When you start to take all this too seriously, you're in trouble.
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