Title: Rolled Stuffed Leg of Lamb
Categories: Greek Entree Meat
Yield: 8 Servings
| MARINADE |
| 1/4 | c | Olive oil |
| 4 | tb | Fresh lemon juice |
| 1/4 | c | White wine |
| 1 | | Bay leaf, crushed |
| 1/4 | ts | Dried thyme, OR |
| 1/2 | ts | Dried oregano |
| 1 | tb | Minced garlic |
| | | Salt and pepper to taste |
| 7 | | To 9 lb leg of lamb, boned, |
| | | And butterflied |
| STUFFING |
| 8 | | Scallions, finely chopped |
| 1 | c | Chopped parsley |
| 1/2 | c | Chopped fresh dill |
| 1 1/2 | tb | Garlic, minced |
| 3/4 | lb | Feta cheese |
| GRAVY (OPTIONAL |
| 4 | tb | Butter |
| 1/2 | lb | Fresh mushrooms, sliced |
| 3 | tb | Flour |
| 3/4 | c | Beef stock |
| 1 | c | Water |
Combine all ingredients for marinade and pour over lamb; refrigerate in a
covered bowl for several hours or overnight. When ready to bake, preheat
oven to 350 degrees. Combine chopped scallions, parsley, dill, and garlic.
crumble feta into herb-garlic mixture. Remove lamb from marinade; reserve
the marinade. Flatten lamb and spread the stuffing in the center. Fold one
side of lamb over the other and tie securely. Place in roasting pan,
pouring reserved marinade over. Bake for about 2 1/2 hourss. Serve with pan
juices or with gravy. Prepare the gravy: Melt the butter and saute the
mushrooms. Remove from pan and set aside. Add flour to pan and blend.
Combine beef stock and water, add to pan and stir over low heat until gravy
thickens. Add reserved mushrooms. The Complete Book of Greek Cookery