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Dave's Garden Cookbook: Leg of Lamb with Lemon-Herb Stuffing

The 2001 Dave's Garden Cookbook

Leg of Lamb with Lemon-Herb Stuffing

By eyesoftexas

Category: Lamb

4 c. dry bread crumbs
2 Tbsp. minced onion
1/2 tsp. salt
2 tsp. sugar
1 Tbsp. parsley flakes
1/2 c. chopped celery
1/4 tsp. each thyme, marjoram, sage
1/4 c. melted butter
2 tsp. Lemon juice
1/2 c. water
3 1/2 lb. boned leg of lamb
1 garlic clove
1 lemon

Toss all ingredients except lamb, garlic, oregano and lemon; place in cavity of boned lamb and tie closed. Cut garlic into slivers, and insert at intervals into lamb surface. Sprinkle with salt, pepper and oregano. Squeeze juice from 1 lemon over lamb. Roast uncovered at 350 degrees for 1 1/2 hours. Servings - 6.

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