Stuffed Lamb Shoulder Provencale Recipe

1      Reviews by:    Dorotha Prowell   Stuffed Lamb Shoulder Provencale Recipe uses a mixture of marjoram, rosemary, thyme, egg, milk, bread crumbs, ham, pork, garlic and olives to stuff a lamb shoulder then bakes to create this delicious lamb recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Midwestern    Servings:10 Nutrition facts:703 calories48.7 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   2 Hours Total Time:   2 Hours 20 Minutes

INGREDIENTS

• 1/2 teaspoon dried marjoram
• 1/4 teaspoon each dried rosemary and thyme
• 1 egg
• 2 tablespoons milk
• 1 cup soft French bread crumbs
• 1 cup ground ham
• 1/2 pound ground lean pork
• 1 clove garlic, minced or pressed
• 1/4 cup ripe olives, chopped
• Dash pepper
• 1 lamb shoulder roast (4 3/4 to 5 lbs), boned
• Olive oil

DIRECTIONS

• Preheat oven to 325° F. Combine marjoram, rosemary, and thyme. In a medium bowl beat egg lightly with milk. Mix in bread crumbs, then ham and pork, garlic, olives, pepper, and 1/2 teaspoon of the herb mixture.
• Fill cavity of roast with stuffing mixture; sew edges closed with string or heavy thread. Rub surface of meat lightly with olive oil; sprinkle with remaining herb mixture. Place stuffed roast in an uncovered roasting pan; place the pan on an oven rack.
• Roast until meat thermometer registers 170°F, about 2 hours. Remove string or thread; carve meat into 3/4-inch slices. (Stuffing should register at least 165°F.)

HOME