Presoak a clay pot, top and bottom, in water for 15 minutes.
In a mixing bowl, soak the croutons in the chicken stock.
Meanwhile, melt the butter in a frying pan and cook the onion until golden brown.
Add to the mixing bowl all the other ingredients, except the lamb, red wine and
Mix well, then stuff the lamb pocket with the mixture and sew up the opening with unwaxed dental floss.
Rub the surface of the lamb with the remaining salt, then place in the presoaked pot.
Place the covered pot in a cold oven.
Set temperature at 480 degrees.
Cook for 65 to 75 minutes.
When done, pour off the fat and serve the stuffed lamb from the pot.
© 1974 All rights reserved. Published by Echo Point.