From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Sprinkle roast with lemon juice, salt and pepper. Let stand for 2 hours. To make stuffing, combine 3 Tablespoons of thebutter, garlic, onion, parsley, ginger, paprika, Worcestershire sauce, bread crumbs and crushed pineapple. Mix well. Fill cavity of meat with stuffing and close with skewers. Dust outside of roast with salt, pepper and cayenne. Roast at 425 degrees for 30 minutes per pound. Baste regularly with remaining butter combinedwith pineapple juice.
SERVES: 6
- Boned leg or shoulder lamb roast (about 5 pounds)
- Juice of large lemon
- Salt and pepper
- 6 Tablespoons melted butter
- 1 clove garlic, crushed
- 1-1/2 Tablespoons grated onion
- 2 Tablespoons chopped parsley
- 1/2 teaspoon ground ginger
- 1 teaspoon paprika
- 2 teaspoons Worcestershire sauce
- 1-1/2 cups toasted bread crumbs
- 1 cup crushed pineapple (reserve juice)
- Cayenne
- 1 cup pineapple juice
TO PREPARE:
Sprinkle roast with lemon juice, salt and pepper. Let stand for 2 hours. To make stuffing, combine 3 Tablespoons of thebutter, garlic, onion, parsley, ginger, paprika, Worcestershire sauce, bread crumbs and crushed pineapple. Mix well. Fill cavity of meat with stuffing and close with skewers. Dust outside of roast with salt, pepper and cayenne. Roast at 425 degrees for 30 minutes per pound. Baste regularly with remaining butter combinedwith pineapple juice.
SERVES: 6
