Stuffed Lamb With Herbs

  1. Wash fresh herbs. Remove stems from mint and parsley. Place in a food processor along with garlic cloves and tareh.
  2. Process until the herbs are finely chopped.
  3. Open the leg of lamb. Carefully butterfly the thicker sections in order to create one long rectangular piece. Season generously with salt, and pepper to taste.
  4. Drizzle the top with olive oil, then add chopped herbs. Distribute the herbs evenly on top of the lamb.
  5. Carefully, roll the lamb making sure that the herbs stay inside the meat.
  6. Wrap the meat with kitchen twine making sure that the ends are also secured.
  7. Cut onion is ¼ of inch rounds and place them on a baking sheet. Place the lamb on the onion slices…



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