3-4 lb. leg of lamb (have bone removed)
1/2 lb. smoked ham
1/4 c. olive oil
2 cloves garlic, mashed
1 onion, chopped
1/4 c. water
1 c. tomato juice
1 c. stock
1 tsp. rosemary

Place ham in center of lamb and tie up with string. Brown in pan in the oil. Add onion and garlic. Add tomato sauce, water and rosemary. Cover pan and simmer over low heat until meat is tender, about 1 1/2 hours. Add stock as needed during cooking. In pressure cooker, takes 3/4 hour. Include full amount of stock. Serves 8. This is a Spanish recipe.