Leg of Lamb

I actually made this stuffed, roasted leg of lamb for valentine's day, but never did post it! So, here it is. This was really really good...

I ordered a 3-4 lb boneless leg of lamb from the butcher, but it still needs trimming.

Once trimmed, pound it to an even thickness and spread it with the garlic herb filling.

Roll it up and tie it tight!

Sear the tied up roast on all sides.

After spreading with mustard, the breading is pressed on.

Here is the finished roast, golden brown. No no, don't touch, it needs to sit for 15 minutes before carving.

We had these sauteed pears with a mustard sabayone for starters.

Enjoy the meal with a nice glass of wine. This Hess Collection 2004 Cabernet was fabulous!