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Ingredientes
- 3 pound lamb shoulder, before boning
- 1 T butter
- 1/2 c. minced onion
- 1/2 pound fresh sliced mushrooms
- 3/4 c. finely minced or possibly grnd lean ham
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon rosemary
- 1/2 teaspoon dry thyme leaves
- 1 T extra virgin olive oil
- 3 cloves garlic, peeled whole
- 1 sm. onion, roughly minced
- 1 c. beef broth
Direcciones
- Remove and throw away bone from lamb shoulder. Prepare stuffing, heat butter in heavy frying pan. Add in onion and mushrooms. Stir till onions are soft and mushrooms are cooked. Blend in ham, salt, pepper, rosemary and thyme. Place stuffing into cavity of meat, fold meat to enclose stuffing, tie with strings.In Dutch oven heat oil, brown on all sides till golden brown. Add in garlic, onion and beef broth, heat to simmering. Place in 325 degree oven. Roast 2 hrs or possibly till meat is tender. Remove meat to warm platter, remove strings. Let stand 20 min before carving. Strain juices from pan into a skillet, bring to boil, reduce to a thick glaze, adding any juice from platter. Spoon over roast before serving. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 10 servings | |
| Calories 300 | |
| Calories from Fat 195 | 65% |
| Total Fat 21.69g | 27% |
| Saturated Fat 9.12g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 461mg | 19% |
| Potassium 421mg | 12% |
| Total Carbs 2.56g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.13g | 1% |
| Protein 22.74g | 36% |
