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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (5- to 5 1/2-pound) boneless leg of lamb |
1 tablespoon finely chopped onion |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups soft breadcrumbs |
1/4 cup butter or margarine, melted |
2 tablespoons diced green chilies |
1 teaspoon salt |
1/2 teaspoon dried whole thyme |
dash of paprika |
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups water |
Directions:
1. Remove the fell (tissue-like covering) from lamb with a sharp knife. Trim excess fat. Rub opening formed from boning with onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Combine breadcrumbs, butter, chilies, 1 teaspoon salt, thyme, and paprika. Spoon into opening. Fold lamb over stuffing; fasten with skewers, and tie securely with string.
3. Dredge lamb in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a shallow roasting pan. Pour water around lamb. Insert meat thermometer, if desired.
4. Bake, uncovered, at 400° for 30 minutes; reduce heat to 350°. Bake until desired degree of doneness: about 1 hour or 140° (rare); about 1 1/2 hours or 160° (medium); about 2 hours or 170° (well done). Transfer lamb to a warm serving platter. Let stand 10 minutes before slicing.
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