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Lamb (Rolled & Stuffed)

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      Title: LAMB (ROLLED & STUFFED)
 Categories: Main dish, I
      Yield: 4 -6
 
 
  1 boneless lamb shoulder 1 clove garlic, peeled and cut into slivers
  2 cups fresh breadcrumbs 2 slices of bacon, chopped 1 orange, grated
  1 egg 1 tsp dried basil 1 tbsp finely chopped fresh parsley juice of
  1 orange 1 tbsp honey
  
  Open the lamb shoulder and spread it flat, skin side down. Make small
  slits in the meat and insert garlic slivers.
  
  In a large bowl, combine breadcrumbs, bacon, orange rind, egg, basil,
  and parsley.  Spread lamb with stuffing. Roll meat up, tucking in any
  loose ends. Tie securely in several places with string.
  
  On a rack in a roasting pan, roast shoulder in a 325 F oven for about
  1 hour, or until meat is just pink. During the last 15 minutes of
  roasting, brush lamb with orange juice combined with honey.
 
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