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Recipe of the Month
Meats & Seafood -
Lamb Roll
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| INGREDIENTS |
- Leg of lamb, deboned ( pound lamb per person)
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Sausage ( pound sausage per each pound of lamb)
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Ground thyme, to taste
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Sage, basil, onion powder, and garlic powder, to taste
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1 medium onion, thinly sliced
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Fresh parsley, chopped
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Pine nuts, to taste
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| INSTRUCTIONS |
Unroll the leg of lamb and trim so it’s approximately inch thick. Pound with meat mallet to even out the thickness just until it’s easier to work with. Dust with ground thyme.
Cook sausage with sage, basil, onion powder, and garlic powder. Slice onions, then cut the slices in half to resemble half-moons. Layer cooked sausage, onions, and chopped parsley on top of lamb; sprinkle with garlic powder. Press down the four layers, then add a layer of pine nuts.
Roll from the smaller end to the wider end and tie with string. To grill, wrap the roll in foil and cook over a very hot grill for one hour, turning every 15 minutes or so. To bake in the oven, cover and roast at 350° for one hour. Remove cover and brown quickly.
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