Stuffed Leg of Lamb

Cook for 1 hr, 40 min

INGREDIENTS :

• 4-6 cups Prepared Bread Stuffing
• Salt and Black Pepper
• 1 tbsp Fresh (1 tsp. dried) Rosemary
• 1 tbsp Filippo Berio Extra Virgin Olive Oil
• 1 (5-6) lb Butterfield Leg of Lamb, bone removed

Suggestion: Serve with Red, Orange, and Yellow Bell Peppers

Suggestion: Serve with Fresh Asparagus, steamed

PROCEDURE :

• Preheat oven to 350'F.
• Prepare the butterfield leg of lamb, boned side up, on a work surface with the grain of the meat running left to right.
• Spread the prepared stuffing mixture across the meat, leaving a ½-inch border on all sides.
• Roll the meat over the stuffing, and tuck in the ends.
• Tie with kitchen twine every 2 inches.
• Rub olive oil over the surface of the meat and sprinkle with rosemary, salt and pepper, allow to stand for 30-60 minutes.
• Roast leg of lamb in a heavy roasting pan for 1 hour and 40 minutes or until it reaches desired doneness; as determined by a meat thermometer.
• Remove roast from the oven and transfer to a cutting board.
• Allow roast to rest for 15 minutes before carving.
• Remove the kitchen twine, slice and serve with oven-roasted red, orange, and yellow bell peppers and steamed fresh asparagus.