Recipe - Roasted Stuffed Leg Of Lamb

One half cup Golden raisins
2 teaspoon Lemon zest; grated
One fourth cup Mixed chopped frsh herbs *
1 teaspoon Kosher salt
5/8 teaspoon Black pepper; freshly ground
1 tablespoon Garlic; minced
One fourth cup Bread crumbs
1 teaspoon Balsamic vinegar
2 tablespoon Olive oil, extravirgin; plu
1 56 pound leg of lamb, butterfl

* Choose your mix from the following by including at least 3 of them;
parsley, thyme, chives, mint, or oregano.

1. Place the raisins in a small saucepan with 1/3 cup water. Bring to a
boil and remove from the heat. Set aside to plump for 5 mins. Drain the
raisins and chop coarsely. 2. In a bowl, combine the raisins, lemon zest,
herbs, One fourth tsp salt, One half tsp pepper, garlic, bread crumbs, balsamic
vinegar, and 2 Tbs olive oil. Stir with a wooden spoon to mix thoroughly.
3. Spread open the lamb and distribute the herb mixture evenly over the
inside surface. Close the lamb by rolling on end to meet the other. Tie
securely with kitchen string in several places. If any of the herb mixture
falls out while rolling the lamb, use your fingers to stuff it back into
any opening. Refrigerate for atleast 4 hours or overnight. 4. Remove the
lamb from the refrigerator and bring to room temperature. Preheat the oven
to 450 F. 5. Rub the lamb with 1 tsp olive oil and season with remaining
salt and pepper. Roast the lamb on a rack over a roasting pan. The lamb
should cook 12 to 15 mins per pound for rare to mediumrare. Or use a meat
thermometer to determine doneness: 125 F for very rare, 130 F for medium
rare, 140 F for medium, and 160 F for well done. 6. Remove the lamb from
the oven and let rest for 20 mins. Remove the strings and slice on a
grooved platter to collect the natural juices. Serves 6 to 8.