STUFFED LEG OF LAMB

      Title: STUFFED LEG OF LAMB
  Categories: New, Text, Import
       Yield: 4 Servings
  
  
         5 lb boneless leg of lamb
   :          Smashed peeled garlic
         2 ts chopped fresh rosemary
   :          Stuffing (see recipe above)
       1/4 c  red wine
       3/4 c  brown stock or beef broth
         1 lb peeled, seeded and chopped
   :          tomatoes
         1 TB slivered pitted olives
   :          Chopped parsley
   
   Preheat the oven to 400 degrees. Rub lamb inside and out with garlic
   clove. Stuff leg of lamb and tie securely; sprinkle meat with
   rosemary.
   
   Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or
   until meat is 135 to 140 degrees. Remove from oven as you finish
   sauce.
   
   Discard fat in roasting pan. Add wine and broth and reduce. Add
   tomatoes and olives and season to taste with salt and pepper. Remove
   from heat add parsley
   
   Yield: 8 servings
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