Lemon Lamb Roast - cooking recipe

Ingredients

2 kg leg of lamb, boned
2 cups fresh breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup toasted pine nuts (, I toast them in a dry pan over a low heat, shaking until they turn golden)
1/2 cup chopped fresh parsley
1 clove garlic, crushed
1/4 cup olive oil
1 grated, lemon, juice and rind of
salt and pepper
olive oil

Preparation

Open the lamb out flat.
Combine all the ingredients except the extra oil, and spread onto one end of the lamb Roll up and secure firmly with string.
Place in a baking dish, rub the outside with a little extra olive oil and roast in a moderate (180c) oven for about 1 1/2 hours or until cooked to your liking.
Remove from oven, cover loosely with foil and\"rest\" for 15 minutes before carving*I have a very kind butcher who will put in my stuffing, and then tie the lamb much better than I can.
Maybe yours would too.