Stuffing
2 c al dente bulgur, cooked
6 cloves garlic, minced
1 lg onion, chopped
2 stalks celery, chopped
1 lg bell pepper, seeded and-chopped
6 sm fresh hot chilies, seeded-and, minced
1/3 c fresh parsley, minced
1 T fresh dill weed, minced or 1 t dill weed, dried
1/2 t cumin, ground
6 T fresh lemon juice
1 t lemon peel, grated
1 bay leaf
1/3 c pine nuts
1/3 c currants
2 eggs, lightly beaten
1 t sugar
salt and, coarsely Ground black pepp, to taste
8 lb leg of lamb,* see note
Marinade
1 fresh lemon juice
1/4 c sugar
1/4 c olive oil
1 T fresh dill weed, minced or 1 t dill weed, dried
4 cloves garlic, finely minced
1/4 t cayenne
1 bay leaf
1 t dry mustard
1/2 t mixed dried herbs,Italian-seasoning
1/2 T paprika
Salt and black, fresh Ground -pepper
1/2 c beef broth
Lettuce leaves, tomato-wedges, and lemon (optional), slices
Combine all of the ingredients for the stuffing and pack them firmly into the leg of lamb. Truss shut with bamboo or metal skewers. Mix all the ingredients for the marinade together exceedingly well. Put the stuffed leg of lamb in a deep dish, pour the marinade over, and rub it into the meat on all sides. Refrigerate overnight, turning and rubbing several times. To bake, place the lamb in a roasting pan with a tight fitting lid. Mix the broth with the remaining marinade and pour over the leg of lamb. Bake at 350 degrees for 1 1/2 hours or until the meat is exceedingly tender. Remove the lid during the last 20 minutes and turn the heat to 400 degrees to brown.
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