"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