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Italian Leg of Lamb

Reviewed: May 26, 2011
A great recipe. I didn't marinate it. I cut slits all over it and stuffed garlic cloves in them. Far enough that they don't fall out. Brush olive oil over the leg and sprinkle pepper and crushed rosemary. Bake at 325 degrees F of 2 1/4 to 3 hours (depending on the size and doneness). After removing from the oven, let it stand for about 15 minutes. Don't let the cat jump on the counter and take bites out of it as it will burn the cats mouth. It didn't stop her from taking more bites, though.
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Sarma (Stuffed Cabbage)

Reviewed: May 26, 2011
This is one of my favorite dishes, but I doing it differently. I use 1 lb ground lamb, 1 cup Arborio rice, diced garlic, paprika. Mix it thoroughly. Separate the cabbage leaves (this uses about 2 heads) in whatever way works best for you. Pare the thick vein. Put a spoonful of the lamb mixture in the center of the leaf. Fold and roll. Place in a stock pot with chicken broth. There should be enough stock to go to the top of the rolls. Cover & boil. Turn down to simmer for about 3 hours. 1 tablespoon of sour cream goes on top of one cabbage roll. Good leftovers, too.
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