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U Of Penn Roast Leg Of Lamb
Serving Size: 6 ServingsIngredients:
1 Lamb's liver (or calf)
1/2 c Raw rice
1 bn Scallions, chopped
2 ts Dill, chopped
1 ts Mint, chopped
3/4 c Milk
Salt & pepper to taste
5 Eggs
1 (or 2) Sausage casings
4 tb Butter, melted
For stuffing, skin the liver and cut it into small pcs. with scissors;
place in a bowl. Add rice, scallions, dill, mint, salt & pepper; mix well.
Wash the casing and dip it into warm water, to open well. Place the
stuffing in the casing (as you would stuff a sausage). Fold it carelully
and place on a buttered pan with the folded side down. Pour the melted
butter over this and roast in a 325 F. oven for 45 min.
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