Cut pocket in end of lamb breast.
Combine remaining ingredients; mix lightly.
Place stuffing in pocket of lamb. Place in baking dish in cold oven.
Bake at 375\u00b0 for 2 hours and 30 minutes.
Rinse rack of lamb under cold water and pat
In a medium size skillet, saute onion and celery in butter. Add 1/2 teaspoon salt and remaining ingredients.
Spoon stuffing over first lamb breast which has been placed in a shallow baking dish and sprinkled with salt and pepper.
Cover with the second breast and sprinkle with salt and pepper.
Secure with skewers, if desired.
Bake at 325\u00b0 for about 2 hours or until tender.
Yields 4 servings.
ttom of nonreactive covered roaster large enough to hold lamb.
Place lamb
e fat from the outside of the leg and the
il.
Spread the leg of lamb flat. Trim the excess fat
he fat from the lamb (or most of it).
Make small
00\u00b0F. Season the leg of lamb, put it in a roasting
o 400\u00b0F. Crush one of the garlic cloves and mix
90 degrees C).
Season lamb generously with salt and black
25\u00b0F. Sprinkle the leg of lamb with salt, pepper, garlic and
otatoes, onion, tomatoes, 3/4 of the thyme and 3 tbsp
50\u00b0F.
Rub the lamb with salt and pepper and
ut 1/4 inch of fat from surface of lamb.
Combine the
ke.
Place lamb on roasting tray. Rub lamb with olive oil
Puree onion, garlic, ginger and pepper in food processor.
Mix together with shoyu, honey and oil.
Spread marinade on both sides of butterflied leg of lamb.
Put lamb and marinade in a plastic bag in refrigerator.
Lamb can marinate overnight.
Turn several times.
br>Pat the rack of lamb dry.
Coat lamb on all sides
-inch-wide slits into lamb in 16 different places. Cut
lastic bag. Add the leg of lamb coating with the marinade well
ny excess fat from the lamb, pat dry, season with salt