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.
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,
If the lamb comes from the butcher rolled and tied, untie and unroll it, then rub both sides of it with the remaining
Spread the stuffing onto the unrolled lamb, roll up tightly and tie with white string.
Place the lamb roll in the presoaked pot and add
Place the covered pot in a cold oven.
Set temperature at 450 degrees.
Cook for 90 minutes (but use your meat thermometer for an accurate guide).
When the lamb is done, remove the pot from oven and pour off the liquid into a saucepan. Heat, add the remaining
© 1974 All rights reserved. Published by Echo Point.