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Add a photoServings: 6
Ingredients
- 1/2 tsp Dry marjoram
- 1/4 tsp Dry rosemary
- 1/4 tsp Dry thyme
- 1 x Egg
- 2 Tbsp. Lowfat milk
- 1 c. Soft French bread crumbs
- 1 c. Grnd ham
- 1 lb Grnd pork
- 1 x Clove garlic -- chopped
- 1/4 c. Black olives -- minced
- 1 dsh Pepper
- 4Â 3/4 lb Lamb shoulder roast --
- Â Â Boned
- Â Â Extra virgin olive oil
Directions
- 1. Preheat oven to 325 F. Combine marjoram, rosemary, and thyme. In a medium bowl beat egg lightly with lowfat milk. Fold in bread crumbs, then ham and pork, garlic, olives, pepper, and 1/2 tsp. of the herb mix.
- 2. Fill cavity of roast with stuffing mix, sew edges closed with string or possibly heavy thread. Rub surface of meat lightly with extra virgin olive oil; sprinkle with remaining herb mix. Place stuffed roast in an uncovered roasting pan: place the pan on an oven rack.
- 3. Roast till meat thermometer registers 170 F, about 2 hrs. Remove string or possibly thread; carve meat into 3/4-inch slices. Use drippings to make gravy, if you wish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 6 servings | |
| Calories 416 | |
| Calories from Fat 263 | 63% |
| Total Fat 29.2g | 37% |
| Saturated Fat 8.33g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 664mg | 28% |
| Potassium 381mg | 11% |
| Total Carbs 13.78g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.44g | 1% |
| Protein 23.18g | 37% |
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