Pierno De Carnero (leg of lamb)

Serves: 2
Total Calories: 62


1 clove garlic
1/2 teaspoon marjoram
1/2 teaspoon salt
2 tablespoons lime juice
1/4 teaspoon hot sauce
2 strips bacon cut into 1/2 inch pieces
20 green olives small, stuffed
Leg of lamb


Mash and mix garlic, marjoram and salt. Then add lime juice and tabasco.

Make holes in meat with a small knife about 1 1/2 inches deep in about 10 places. Widen the hole with a wooden spoon. In each hole push a stuffed olive, a piece of bacon, 1/2 teaspoon of the garlic/lime mixture and then another olive. Salt and pepper outside.

Roast fat side up on rack in open roasting pan at 325° allowing 30 to 35 minutes per pound for medium or 35 to 40 minutes per pound for well done.

Serve with new potatoes, carrots, mint jelly and a green salad. Or serve rice instead of potatoes. Drippings will also make good gravy.

Nutritional Facts:

Serves: 2
Total Calories: 62
Calories from Fat: 30

This Pierno De Carnero (leg of lamb) recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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