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Butterfly Lamb Roast Stuffed with Garlic and Parsley Recipe

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This recipe for Butterfly Lamb Roast Stuffed with Garlic and Parsley, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Dill

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil
2 tablespoons minced shallots
6 cloves of minced garlic
1 (5 pound) leg of lamb, boned and butterflied
3 tablespoons chopped fresh rosemary plus fresh rosemary sprigs
Salt and pepper
1/2 cup cracked black pepper
2 cups chopped flat leaf parsley

Directions:
Directions:
Preheat the oven to 425 degrees F. In a sautÚ pan, heat 1 tablespoon of the olive oil. When the pan is smoking hot, sautÚ the shallots and garlic; season with salt and pepper sautÚ for 1 minute. Remove from the heat and turn into a mixing bowl. Lay the lamb on a work surface. Rub the entire lamb with the olive oil and the shallots and garlic; add the chopped parsley salt and pepper. Spread evenly over the meat. Roll the lamb lengthwise and tie with butchers twine. Pack the outside of the rolled meat with the cracked black pepper. Place the roast in a shallow roasting pan and roast for 1 hour and 20 minutes. Let the lamb rest for 10 minutes before carving.

Number Of Servings:
Number Of Servings:
5-6
Personal Notes:
Personal Notes:
You can make gravy with the meat drippings or use mint jelly

 

 

 

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