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Source: America's Favorite Food Associations

Roast Leg of Lamb with Pilaf Stuffing
You can substitute dried cranberries for the raisins.
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Serves: 6 - 8
Prep Time: 20 minutes
Cook Time: 1 1/2 - 3 hours
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3/4 cup rice
1/3 cup onion, chopped
3 tablespoons margarine
1/4 cup golden raisins
2 tablespoons almonds, toasted
2 tablespoons fresh parsley, minced
2 cloves garlic, slivered
4-7 pounds leg of lamb, boneless

In large skillet, saute rice and onion in butter until golden. Add broth and bring to a boil. Cover, reduce heat and simmer for approximately 20 minutes or until liquid is absorbed. Remove from heat and stir in raisins, almonds and parsley. Cool. Open leg of lamb, cutting large portions if necessary to flatten. Spread cooled rice mixture over center of lamb. Reroll the lamb and tie it securely. Make slits in lamb and insert garlic slivers. Place on rack and roast in preheated 325-degree oven for approximately 20-25 minutes per pound, or until meat thermometer registers 145-150 degrees. Remove from oven, cover lightly and let sit for 15 minutes. Internal temperature will rise approximately 10 degrees.

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