Source: dLife

Leg of lamb combined with a flavorful parsley, currant, pine nut, and anchovy stuffing.

Servings

1.5 cup chopped parsley
0.5 cup dried currants
2 oz pine nuts , toasted
1 tsp anchovy paste
2 medium garlic cloves , minced
0.5 tsp salt , divided
0.5 tsp black pepper , divided
2.25 lb Lamb, leg, whole, raw, choice, 1/8" trim , boneless

1 Preheat oven to 400 degrees F.
2 Mix parsley, currants, pine nuts, anchovy paste, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
3 Unroll roast and cut off any extra fat. Spoon parsley mixture onto roast and re-roll. Tie heavy-duty string around the roast to secure. Season surface of roast with remaining salt and pepper.
4 Move roast to a broiler pan and bake 55 minutes or until a meat thermometer reads at least 160 degrees F. Let roast rest 10 minutes before slicing.