| Level: | Easy |
| Total: | 2 hr 45 min |
| Prep: | 45 min |
| Cook: | 2 hr |
| Yield: | 8 servings |
Ingredients
- 4.5-5 pound boneless leg of lamb
- Smashed peeled garlic
- 1 to 2 teaspoons chopped fresh rosemary
- Stuffing (see recipe above)
- 1/4 cup red wine
- 3/4 cup brown stock or beef broth
- 1 pound peeled, seeded and chopped tomatoes
- 1 tablespoon slivered pitted olives
- Chopped parsley
Instructions
- Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely; sprinkle meat with rosemary.
- Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce.
- Discard fat in roasting pan. Add wine and broth and reduce. Add tomatoes and olives and season to taste with salt and pepper. Remove from heat add parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 587 |
| Total Fat | 39 g |
| Saturated Fat | 17 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 51 g |
| Cholesterol | 183 mg |
| Sodium | 211 mg |