In article >,
"Paul M. Cook" > wrote:

> If it were me, I would bone it, butterfly it, pound it flat a bit and stuff
> it with olive oil, rosemary or sage, prosciuto, garlic, toasted pine nuts
> and perhaps even some feta cheese. Then I'd roll it up and tie it, sear it
> till browned in a hot pan with olive oil and roast at about 325 until the
> internal temp was about 160.
>
> Always let the roast rest for 15 minutes to set the juices.
>
> Paul

ROTFL!! C'mon over and have at it!! Me? Not so much.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Paul M. Cook" > wrote:
>
>> If it were me, I would bone it, butterfly it, pound it flat a bit and
>> stuff
>> it with olive oil, rosemary or sage, prosciuto, garlic, toasted pine nuts
>> and perhaps even some feta cheese. Then I'd roll it up and tie it, sear
>> it
>> till browned in a hot pan with olive oil and roast at about 325 until the
>> internal temp was about 160.
>>
>> Always let the roast rest for 15 minutes to set the juices.
>>
>> Paul
>
> ROTFL!! C'mon over and have at it!! Me? Not so much.

Well I would but I am kinda busy. It sounds like a lot of work but it's
maybe 15 minutes of prep. Deboning and butterflying takes maybe 5 minutes.
Probably quicker than making a meatloaf.

Paul