Title: Stuffed Lamb Shoulder Provencale
Categories: None
Yield: 6 Servings

1/2 ts Dried marjoram
1/4 ts Dried rosemary
1/4 ts Dried thyme
1 Egg
2 tb Milk
1 c Soft French bread crumbs
1 c Ground ham
1 lb Ground pork
1 Clove garlic -- minced
1/4 c Black olives -- chopped
1 ds Pepper
4 3/4 lb Lamb shoulder roast --
Boned
Olive oil

1. Preheat oven to 325° F. Combine marjoram, rosemary, and thyme. In a
medium bowl beat egg lightly with milk. Mix in bread crumbs, then ham and
pork, garlic, olives, pepper, and 1/2 teaspoon of the herb mixture.

2. Fill cavity of roast with stuffing mixture, sew edges closed with string
or heavy thread. Rub surface of meat lightly with olive oil; sprinkle with
remaining herb mixture. Place stuffed roast in an uncovered roasting pan:
place the pan on an oven rack.

3. Roast until meat thermometer registers 170° F, about 2 hours. Remove
string or thread; carve meat into 3/4-inch slices. Use drippings to make
gravy, if you wish.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip