Rolled Leg Of Lamb With Walnut Stuffing - cooking recipe

Ingredients

Stuffing
2 cups walnuts, shelled
1/2 cup butter
2 cups onions, chopped
6 garlic cloves, finely diced
2 cups fresh breadcrumbs (4 slices bread)
1/2 cup fresh parsley, chopped
4 eggs, lightly beaten
1 1/2 teaspoons fresh mint leaves, chopped or 3/4 teaspoon dried mint
3/4 teaspoon salt
1/2 teaspoon oregano
6 lbs leg of lamb, deboned and butterflied
salt and pepper
1 garlic clove, slivered (to taste)
canola oil

Preparation

For Stuffing:
Preheat oven to 350 degrees.
In medium saucepan cook walnuts in boiling water to cover for 3 minutes;drain.
Arrange on a jelly-roll pan and toast in oven until golden, about 5 to 10 minutes, shaking pan occasionally.
When cool enough to handle, chop coarsely; set aside.
In a skillet over medium-high heat, melt butter.
Cook onions and garlic, stirring occasionally, about 5 minutes.
In a large bowl combine walnuts,onion mixture and remaining stuffing ingredients.
*Can be made ahead to this point. Cover and refrigerate until well chilled, at least 4 to 6 but up to 24 hours.
Makes 3 cups stuffing.
Open the leg of lamb with cut side up, butterfly fashion.
Sprinkle with salt and pepper.
Spoon chilled stuffing onto meat;fold one side over to enclose stuffing.
Run string lengthwise along lamb and tie to secure.
Then tie string around meat every 2 inches to form a long meat bundle.
With point of a sharp knife, cut 1 inch deep slashes along top of lamb and insert garlic slivers.
*Can be made ahead to this point. Cover and refrigerate up to 24 hours.
Preheat oven to 450 degrees.
Rub surface of meat with oil and place it on rack in an open roasting pan.
Insert meat thermometer into center of meat.
Reduce oven temperature to 325 degrees and roast for 2 to 2 1/2 hours, or until internal temperature reaches desired doneness; 140 for rare,160 for medium.
Let stand 10 minutes, slice and serve.