Lamb is a traditional Easter entree; here is a superb recipe for
anyone who even sort-of likes lamb.

Rolled Lamb with Artichoke Hearts

Leg of Lamb (boned; 5 lbs) 4 tsp chopped parsley
garlic clove 1/2 tsp salt
salt and pepper 1/4 tsp each thyme, marjoram, dill,
2/3 c. chopped onion pepper
6 Tbs. butter Consomme, to baste lamb
1 c. coarsely chopped artichoke hearts 4 Tbs flour
2 c. fresh bread crumbs 2 c. consomme

(do not use marinated artichoke hearts; use frozen or plain canned ones.
Also, since I have never seen lamb consomme, I use beef)
If you can, get the butcher to bone the lamb for you, or it can be done fairly
easily by yourself. Rub the lamb with garlic, salt, and pepper. To prepare
stuffing: saute onion in butter, until golden. Add artichoke hearts; cook 1
minute. Add bread crumbs, parsley, and remaining seasonings. Mix thoroughly
and place inside lamb; secure with skewers and string. Place on rack in open
roasting pan. Roast at 325 degrees about 35 minutes per pound. Baste with
consomme 20 minutes before meat is done. Remove lamb to hot platter and make
gravy. Skim all but 4 Tbs fat from pan drippings. Blend in flour; mix until
smooth. Add 2 cups consomme, stirring constantly until gravy is smooth and
thick. Season to taste.

This recipe originally came from the cookbook Entirely Entertaining. It is 200
pages of party menus and recipes. I don't know if it is still in print (I got
mine about 5 years ago); inside the book it indicates that it is available from 

The Junior League of Montclair-Newark Inc. 
411 Bloomfield Avenue
Montclair, NY 07042



Source:
net.cooks