MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Elias' Stuffed Leg Of Lamb
Categories: Five, Lamb/mutton, Offal, Vegetables, Wine
Yield: 6 servings

1 1/2 kg Leg of lamb
200 g Lamb or calf liver
2 Spring onions; fine chipped
8 oz White wine
6 oz Olive oil
Salt & pepper & a little
- oregano

When you buy the leg of lamb, ask the butcher to remove
the bone, without cutting the meat in two.

Fry the spring onion and the liver until browned and
then quench with wine. Season with salt and pepper, and
leave to absorb the juices.

Put this stuffing into the slit in the leg of lamb, fold
over the flap to restore the original shape and tie with
string in four places - one at each end and two in the
middle.

Salt, pepper and sprinkle with oregano. Roast in the
oven for about 1 hour. Leave to cool. Remove the string
carefully.

Cut the lamb into slices and dribble with gravy from the
roasting tin. Garnish with roast potatoes, preferably
cooked with the lamb.

As an alternative the joint can be stuffed with cooked
minced veal and wrapped in the peritoneum of the lamb.

RECIPE FROM: http://eliasmamalakis.gr

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... Fish didn't have fingers in those days.
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