From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 1 six to seven-pound leg of lamb, trimmed, boned and butterflied

  • 1/2 teaspoon thyme

  • Salt and pepper, to taste

  • 1/4 cup milk

  • 1 egg, beaten

  • 1 garlic clove, crushed

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/2 cup chopped parsley

  • 1/2 cup rye bread crumbs

  • Optional: 1/4 cup ground ham

  • 1-1/2 Tablespoons vermouth

  • 4 ounces Dijon mustard

  • 1 to 2 teaspoons rosemary


Preheat oven to 325 degrees.  Rub inner side of lamb with thyme, salt, and pepper.  Combine milk, egg, garlic, salt, pepper, parsley, bread crumbs, and ham, mixing well.  Spread mixture over inner surface of lamb.  Tie lamb evenly, tucking in end pieces.  Sprinkle with vermouth.  Lightly coat with mustard and sprinkle with rosemary.  Cover and bake for two to two-and-one-half hours.


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