'1/2 cup of vinegar'
'1.5 kg of lamb'
'4 cloves of garlic'
'4 sprigs of thyme, crushed'
'1 medium onion, finely chopped'
'Salt and black pepper to taste'
'Filling'
'1/4 cup of black olive, pitted and chopped'
'1/4 cup of black currant, chopped'
'1/4 cup of tomato filling, chopped'
'3 tablespoons of olive oil'
'6 slices of bread, crusty and torn into small pieces'
'2 cloves of garlic'
'1 medium onion, finely chopped'
'1 green pepper, seeded and chopped'
'1 tomato, cored and chopped'
'1/2 cup of vinegar'
'1.5 kg of lamb'
'4 cloves of garlic'
'4 sprigs of thyme, crushed'
'1 medium onion, finely chopped'
'Salt and black pepper to taste'
'Filling'
'1/4 cup of black olive, pitted and chopped'
'1/4 cup of black currant, chopped'
'1/4 cup of tomato filling, chopped'
'3 tablespoons of olive oil'
'6 slices of bread, crusty and torn into small pieces'
'2 cloves of garlic'
'1 medium onion, finely chopped'
'1 green pepper, seeded and chopped'
'1 tomato, cored and chopped'
'Cut the lamb in half lengthwise, but do not separate the halves'
'Pound with a meat mallet to an even thickness'
'Season with the crushed garlic, onion, thyme, salt, and black pepper'
'Make the filling'
'Sauté the chopped onion and garlic in two tablespoons of olive oil'
'Add the green pepper and cook until tender'
'Add the remaining ingredients, except for the bread, and simmer over low heat, stirring occasionally, until the liquid has evaporated'
'Remove from heat and mix in the breadcrumbs'
'Assembly'
'Preheat the oven to a high temperature'
'Reserve the lamb juices'
'Stuff the filling'
'Roll up like a roulade and tie with kitchen twine'
'Place on a baking sheet and brush with the remaining olive oil'
'Cover with aluminum foil and bake for 1 hour'
'Remove the foil and return to the oven or until the lamb is cooked through, basting occasionally'
'Remove from heat, remove the string, cut into slices, and serve'
