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(Lamb is even Better)
1 (3 to 5 lb.) pork shoulder
roast or leg of lamb
1 jar (salad) green olives
2 Tbsp. rosemary leaves
1 Tbsp. black pepper
4 cloves garlic, minced (more
or less to taste)

Cut a slit or pocket in roast. Drain olives; chop
coarsely. Mix olives with rosemary, pepper and garlic. Stuff
roast with olive mixture. Tie roast securely with kitchen
twine. Place meat in shallow roasting pan. Insert thermometer
in thickest part. Bake in 350 degrees until 140 degrees for lamb (or higher,
depending on taste) or 160 degrees for pork. Allow to stand 20
minutes before carving.
A wonderful Cajun family favorite.

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