Sun-Dried Tomato And Herb Stuffed Leg Of Lamb - cooking recipe

Ingredients

1 1/8 kg leg of lamb, de-boned and sliced open ready to stuff
0.5 (130 g) packet sage and onion seasoned stuffing mix, made up
1 shallot, chopped finely
5 garlic cloves, 3 crushed, 2 sliced thinly
1 tablespoon rosemary, chopped finely
8 sun-dried tomatoes, chopped finely
sage, Rosemary, Thyme, garlic powder and paprika (For sprinkling over top of lamb)

Preparation

Pre-heat oven to 180 degrees Celsius.
Open out lamb leg, I pounded with a meat mallet to even out thickness. (Read note above about cutting leg for stuffing.).
Heat a little oil in a pan, add crushed garlic, and shallot and cook until shallot has softened.
In a bowl combine stuffing mix, garlic/shallot mix, rosemary and tomatoes, spread stuffing evenly over lamb, carefully roll lamb up to form a log roll, secure with kitchen string.
Slice slits into top of lamb at intervals, push sliced garlic into slits, sprinkle top with listed herbs.
Place in an ovenproof dish and roast for about 1hr 30-45 Min's or until cooked as desired.
Let meat stand before slicing.