Roasted Leg of Lamb

"Butterflying the lamb gives you options that you don't have with a bone. A good butcher will be happy to do this for you. Here, I've made a very flavorful stuffing from sun-dried tomatoes, which looks great when you carve the roast. Normally, I don't see the point of mincing herbs, but rosemary, with its woody sprigs, is hard to eat. If you're using it only as a flavoring agent, you can just pull the sprigs out at the end, but if you want to eat it -- and lamb loves rosemary -- it has to be...Full Story
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