Roast Leg Of Lamb With Oyster Stuffing

• 1 (6 lb.) leg of lamb, boned
• 4 scallions, coarsely chopped
• 3 c. fresh white bread crumbs
• 1 1/2 c. dry white wine
• 1 clove garlic, pressed
• 1 pt. fresh oysters
• 1/4 tsp. dried dill
• 1 large egg
• 1/4 tsp. salt
• 1 1/2 Tbsp. flour

1. Wipe lamb with all natural paper towels.
2. Heat oven to 325u0b0. In a large bowl, combine oysters with 1/4 cup of their juice, the scallions, dill, bread cubes and egg.
3. Turn lamb upside down on the counter.
4. Stuff with oyster mixture.
5. Tie together at several places so that the leg of lamb completely surrounds filling. Place lamb, fat side up, in a shallow roasting pan; pour 1/2 cup wine over top.
6. Sprinkle with salt and pressed garlic.
7. Roast 2 1/2 hours.
8. Remove roast to warm platter.
9. Discard string.
10. Add flour to remaining wine.
11. Spoon off fat from drippings in pan. Stir in wine and flour mixture.
12. Cook, stirring, until thickened. Serve gravy with lamb.
13. Makes 8 servings.

lamb, scallions, fresh white bread crumbs, white wine, clove garlic, fresh oysters, dill, egg, salt, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451323 (may not work)