Source: dLife

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

Servings

1.5
1 1/2 cup  chopped parsley 0.5
0 1/2 cup  dried currants 2.0
2 oz  pine nuts 1.0
1 tsp  anchovy paste 2.0
2 each  medium garlic cloves 0.5
0 1/2 tsp  salt 0.5
0 1/2 tsp  black pepper 2.25
2 1/4 lb  Lamb, leg, whole, raw, choice, 1/8" trim

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.