Great Times Gourmet™
GREAT RECIPES FROM TOP RESTAURANTS
HOTEL BEL-AIR
RESTAURANT
Los Angeles, California
The Hotel Bel-Air
Restaurant is considered to have the most romantic grounds in the city of
STUFFED
LEG OF LAMB
Step 1) Sauté until
blanched , 6 ounces fine diced bacon and 8 ounces of crumbled skinned sausage.
Step 2) Sauté 4 stalks of
diced celery, 1 medium onion, 1 clove (not whole bulb) garlic, pinch of thyme,
oregano and salt and pepper to taste (garlic should be crushed).
Step 3) Dice 1 loaf of
French Bread into small croutons and oven toast.
Step 4) Add Step 1 and
Step 2 to Step 3, and then add 4 or 5 whole eggs, a little cream and a small
amount of chopped parsley to the dressing.
Bone and trim out one leg
of lamb (7 or 8 pounds), split or butterfly it, and then stuff with the above
dressing. Roll and tie the leg (tie very well).
Roast for 1-1/2 hours at 350 degrees F.
© 1981 –
2005 All Rights Reserved