Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Butter

  2. 1/4 cup 15g / 1/2oz Finely-minced onion

  3. 1/4 lb 113g / 4oz Finely-chopped mushrooms

  4. 1 teaspoon 5ml Minced garlic

  5. 2 teaspoons 10ml Fresh rosemary

  6. 1 cup 146g / 5.1oz Soft bread crumbs

  7. 1/2 cup 118ml Pitted Nicoise olives

  8. 1/4 cup 23g / 0.8oz Minced parsley Salt - to taste Freshly-ground black pepper - to taste For The Lamb and Sauce Boneless leg of lamb - (4 1/2 to 5 lbs)

  9. 1 Garlic clove - peeled, smashed

  10. 1 teaspoon 5ml Chopped fresh rosemary - (to 2 tspns)

  11. 1/4 cup 59ml Red wine

  12. 3/4 cup 177ml Brown stock or beef broth

  13. 1 lb 454g / 16oz Tomatoes - peeled, seeded, And chopped

  14. 1 tablespoon 15ml Slivered pitted olives Chopped parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the stuffing, melt the 4 tablespoons butter. Saute onion for about 5 minutes or until tender. Add the mushrooms and saute for another 5 minutes or until tender. If they give off a lot of water, then reduce over high heat until mushrooms are dry. Add the garlic, rosemary and bread crumbs and remove from heat. Season with olives, parsley and then with salt and pepper to taste. You will have 3 to 4 cups of stuffing. 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 This recipe yields 8 servings.


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