Stuffed roast leg of lamb with roast potatoes from Entertaining People: Menus from the Kitchen Kaboodle Cooking School (page 16) by Dan Taggart and Kathleen Taggart

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Steamed asparagus with cream cheese (Sparagia me kasseri); Greek vegetable salad (Horiatiki salata); Greek sweet bread (Tsourekia)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rosé wine for red wine, dried oregano for fresh oregano, frozen spinach for fresh spinach, dried mint for fresh mint, and dried dill for fresh dill. Lamb must be marinated overnight before stuffing and roasting.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.