Lamb stuffed with Oysters

Recipe from "The Thirteen Colonies Cookbook"

Adapted by Molly O’Neill

Published February 19, 1991

Total Time
2 hours 45 minutes
Rating
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—Molly O'Neill

Featured in: Making History: A Feast That Fed The Father of The Country

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Ingredients

Yield:8 servings

  • 1 cup bread crumbs

  • 2 hard-boiled egg yolks, mashed

  • 3 anchovies

  • ¼ cup chopped onions

  • ½ teaspoon salt

  • ⅛ teaspoon freshly ground black pepper

  • 1 teaspoon thyme

  • ⅛ teaspoon savory

  • ⅛ teaspoon nutmeg

  • 12 oysters, shucked

  • 2 eggs

  • 1 leg of lamb, boned (about 4 ½ pounds) and butterflied

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

14 grams carbs; 386 milligrams cholesterol; 976 calories; 25 grams monosaturated fat; 6 grams polyunsaturated fat; 26 grams saturated fat; 62 grams fat; 1 gram fiber; 571 milligrams sodium; 85 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 325 degrees.

  2. Step 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. Step 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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Kitty

From an unlikely array of ingredients comes a magnificent roast! I had more of the “paste” stuffing than could fit inside, so I spread it over the top of the rolled roast as well. It made a very tasty crust.

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Credits

Adapted from "The Thirteen Colonies Cookbook"

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