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.
When the lamb is done, remove the pot from oven and pour off the liquid into a saucepan. Heat, add the remaining
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