4 .5-5 pound boneless leg of lamb |
smashed peeled garlic |
1 to 2 teaspoons chopped fresh rosemary |
stuffing (see recipe above) |
1/4 cup red wine |
3/4 cup brown stock or beef broth |
1 pound peeled, seeded and chopped tomatoes |
1 tablespoon slivered pitted olives |
chopped parsley |