Recipe - Stuffed Lamb Shoulder Provencale

One half teaspoon Dried marjoram
One fourth teaspoon Dried rosemary
One fourth teaspoon Dried thyme
1 Egg
2 tablespoon Milk
1 cup Soft French bread crumbs
1 cup Ground ham
1 pound Ground pork
1 Clove garlic minced
One fourth cup Black olives chopped
1 ds Pepper
4 Three fourths pound Lamb shoulder roast
Boned
Olive oil

1. Preheat oven to 325° F. Combine marjoram, rosemary, and thyme. In a
medium bowl beat egg lightly with milk. Mix in bread crumbs, then ham and
pork, garlic, olives, pepper, and One half teaspoon of the herb mixture.

2. Fill cavity of roast with stuffing mixture, sew edges closed with string
or heavy thread. Rub surface of meat lightly with olive oil; sprinkle with
remaining herb mixture. Place stuffed roast in an uncovered roasting pan:
place the pan on an oven rack.

3. Roast until meat thermometer registers 170° F, about 2 hours. Remove
string or thread; carve meat into 3/4inch slices. Use drippings to make
gravy, if you wish.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip