By MarieRynr on April 10, 2005
"In spring, lamb is one of my favorite foods. Mint always works well with lamb and this simple stuffing really brings out the flavour. The roast goes into the oven seam side up in order to encourage cruncy bits of stuffing to form along the seam as the lamb roast. The herb stuffing infuses the meat with flavour and helps keep it moist. Prep time does not reflect letting the currants marinate in the port overnight."
Serving Size: 1 (242 g)
Servings Per Recipe: 6
"Fabulous! We made this for Christmas and it was a huge hit! Looking forward to another special time to make it."