Recipe#12156

Title: Roast Lamb 02

From: sbraun@idirect.com (sbraun) 
 Newsgroups: rec.food.recipes 
 Subject: Stuffed Boneless Lamb Roast 
 Date: 16 Sep 1995 08:12:11 -0600 
 Message-ID: <199509140437.AAA02435@news2.compulink.com> 

The Caledon Hills, just outside of Toronto, Ontario, offer grazing land,
 the perfect terrain for sheep and lamb.  Spring lamb is always available
 for Easter.
 1 boneless lamb shoulder
 1 clove garlic, peeled and cut into slivers
 2 cups fresh breadcrumbs
 2 slices of bacon, chopped
 grated rind of 1 orange
 1 egg
 1 tsp dried basil
 1 tbsp finely chopped fresh parsley
 juice of 1 orange
 1 tbsp honey
 1.  Open the lamb shoulder and spread it flat, skin side down.  Make small
 slits in the meat and insert garlic slivers.
 2.  In a large bowl, combine breadcrumbs, bacon, orange rind, egg, basil,
 and parsley.  Spread lamb with stuffing.  Roll meat up, tucking in any
 loose ends.  Tie securely in several places with string.
 3.  On a rack in a roasting pan, roast shoulder in a 325 F oven for about 1
 hour, or until meat is just pink.  During the last 15 minutes of roasting,
 brush lamb with orange juice combined with honey.
 Serves 4 to 6.