Stuffed Lamb Leg Recipe

Ingredients: 1 boneless leg of lamb (butterflied and lightly pounded) about 3-4 pounds, 1/2 cup sliced onion, 1 cup sliced celery, 1 cup shredded carrot, 1/2 cup chopped capicollo ham, 3 tbsp. butter, sage, 2 tbsp. breadcrumbs, 1 egg, chopped parsley, 1/2 lemon, juiced, 3 ounce red wine, 2 teaspoon minced garlic.

Recipe: Season the meat with the salt, pepper, garlic and some sage. Sauté in the butter all of the vegetables and the capicollo, season, remove from heat and add the breadcrumbs, egg and parsley. Place the stuffing in the center of the lamb leg and roll up both ends. Secure with butcher's twine. Rub the meat with little olive oil, lemon juice, salt and pepper. First sear the rolled lamb leg in a cast iron pan on the stove, then place it in a preheated oven and roast for approximately 1 hour at 475 F. or until the internal temperature reaches 160 F. When you remove the lamb from the pan, pour the wine in and scrape the bottom, reduce slightly and strain. Use the resulting sauce to pour over the lamb after slicing it.