Lamb stuffed with Oysters

Ingredients

  • 1 cup bread crumbs
  • 2 hard-boiled egg yolks, mashed
  • 3 anchovies
  • ¼ cup chopped onions
  • ½ teaspoon salt
  • teaspoon freshly ground black pepper
  • 1 teaspoon thyme
  • teaspoon savory
  • teaspoon nutmeg
  • 12 oysters, shucked
  • 2 eggs
  • 1 leg of lamb, boned (about 4 1/2 pounds) and butterflied
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      677 calories; 41 grams fat; 17 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 58 grams protein; 281 milligrams cholesterol; 543 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings

Preparation

  1. Preheat oven to 325 degrees.
  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. 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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