Parsley and garlic stuffing

Parsley and garlic stuffing

By
From
Encyclopedia of Food and Cookery
Makes
75 g

Use to stuff a boned leg or shoulder of lamb.

Ingredients

Quantity Ingredient
30g parsley, chopped
1 sprig fresh thyme or rosemary, leaves only
2 tablespoons shallots, finely chopped
1 garlic clove, crushed
1/4 teaspoon ground ginger
freshly ground black pepper
salt

Method

  1. Combine all ingredients. Spread on lamb, roll up, tie and roast as usual.
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