Sunday Leg Of Lamb
By: Anonymous
Published: Wednesday, December 23, 2009 - 3:35am

Ingredients




4 1/2 pounds lamb leg shank half
Vegetable oil
1 sm. celery stalk, minced
1/2 sm. onion, minced
1/4 pound pork sausage meat
1 slice white bread
1/4 cup slivered almonds
1/4 cup chopped parsley
2 tablespoons milk
1/2 teaspoon grated lemon peel
1 egg
Salt
1/8 teaspoon pepper
1 cup dry white wine
1 cup water
1 tablespoon tomato paste

Preparation

1 Cook celery in 1 tablespoon hot vegetable oil with onion and sausage until sausage is well browned and vegetables are tender. Remove from heat. Tear bread into small pieces and put into sausage mixture. Stir in almonds, parsley, milk, lemon peel, egg and 1/4 teaspoon salt. Spoon stuffing mixture into pocket of lamb leg. Skewer opening closed. 2 Place lamb, fat side up, on rack on open roasting pan. Mix pepper, 1 tablespoon oil and salt. Rub over lamb. Insert meat thermometer in middle of lamb roast. Bake in 325 degree oven for approximately 2 1/2 hours or until thermometer reaches 160 degrees (for medium rare). 3 After roasting lamb for 1 1/2 hours, mix white wine, water and tomato paste. Rub over lamb. Continue roasting, basting occasionally. Makes 10 servings.