Stuffed Lamb Roll

Name: Stuffed Lamb Roll
Yield: Serves 5 to 6
Ingredients: 3 tablespoons fresh parsley, chopped; ½ teaspoon dried marjoram; 2 large cloves garlic, crushed; ½ teaspoon fresh rosemary, chopped (or 4 teaspoon dried rosemary); 1 boneless rolled shoulder of lamb (about 4 pounds) trimmed of all fat; 1 medium onion, chopped; ¼ teaspoon fresh ground pepper; 2 teaspoons salt; ½ cup white wine; ½ cup ripe olives, chopped; 1 teaspoon arrowroot, approximately

Preparation info

Serves
5 to 6

Difficulty
Medium

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

Boneless rolled shoulder of lamb is one of the many "best buys" in the lamb department. Practically all meat, it's priced at $1.59 a pound (as of January 1974). The easy-tomake stuffing adds a spicy zest to this unusual dish.

Ingredients

1 boneless rolled shoulder of lamb (about 4 pounds) trimmed of all fat
1 medium onion, chopped<

Main course
January
Gluten-free

Method

Presoak a clay pot, top and bottom, in water for 15 minutes.

In a large mixing bowl make a stuffing by combining the onion, garlic, olives, herbs, 1 teaspoon of the salt and the pepper.

If the lamb comes from the butcher rolled and tied, untie and unroll it, then rub both sides of it