Lamb stuffed with Oysters

Recipe from "The Thirteen Colonies Cookbook"

Adapted by Molly O'Neill

Total Time
2 hours 45 minutes
Rating
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Ingredients

Yield:8 servings
  • 1cup bread crumbs
  • 2hard-boiled egg yolks, mashed
  • 3anchovies
  • ¼cup chopped onions
  • ½teaspoon salt
  • ⅛teaspoon freshly ground black pepper
  • 1teaspoon thyme
  • ⅛teaspoon savory
  • ⅛teaspoon nutmeg
  • 12oysters, shucked
  • 2eggs
  • 1leg of lamb, boned (about 4½ pounds) and butterflied
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

974 calories; 62 grams fat; 26 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 6 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 85 grams protein; 622 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 325 degrees.

  2. Step 2

    In a large bowl, mix the bread crumbs, egg yolks, anchovies, onions, salt, pepper, thyme, savory, nutmeg and oysters. In the bowl of a food processor, mince the ingredients and slowly add the eggs to make a paste.

  3. Step 3

    Spread oyster paste over the inside of the leg of lamb. Roll and tie the lamb, and bake 2 hours and 15 minutes, or until internal temperature is 150 degrees on meat thermometer.

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Comments

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Kitty

From an unlikely array of ingredients comes a magnificent roast! I had more of the “paste” stuffing than could fit inside, so I spread it over the top of the rolled roast as well. It made a very tasty crust.

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Credits

Adapted from "The Thirteen Colonies Cookbook"

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