Grecian Stuffed Lamb

• 6 -7 lbs leg of lamb, boned but not tied
• 12 teaspoon dried thyme, crushed
• 1 beaten egg
• 14 cup milk
• 1 garlic clove, crushed
• 14 teaspoon salt
• 1 dash pepper
• 12 cup snipped fresh parsley
• 14 cup pine nuts, finely chopped
• 14 cup soft rye breadcrumbs
• 12 cup lb ground cooked ham

1. With a sharp knife, enlarge cavity of leg of lamb.
2. Rub lamb inside and out with thyme.
3. Combine egg, milk, garlic, salt, and pepper.
4. Add parsley, pine nuts, bread crumbs, and ham.
5. Mix well.
6. Fill cavity with ham mixture.
7. Tie lamb and place on rack in a shallow roasting pan.
8. Bake in 325 degree oven for 2 1/2 hours.
9. or until desired doneness.

lamb, thyme, egg, milk, garlic, salt, pepper, parsley, pine nuts, soft rye breadcrumbs, ground cooked ham

Taken from www.food.com/recipe/grecian-stuffed-lamb-220414 (may not work)