|1 tbsp olive oil or vegetable oil|
|salt to taste|
|pepper to taste|
Arrange lamb leg on work surface, cut-side up. Place a sheet of plastic wrap over lamb and pound with a meat mallet to flatten meat slightly, if needed, until leg is a fairly even
thickness. Remove plastic wrap and generously season both sides of lamb with salt and
pepper. Spread stuffing mixture over meat. Roll up lamb, tucking in ends. Tightly tie
string around roast at 1-inch intervals. In a roasting pan on the stove top, heat oil over high heat. Add roast and sear on all sides, about 6 minutes in all. Place roast on a rack in roasting pan. Roast at 375° F until medium-rare, about 1 hour to 1 hour and 15 minutes, basting occasionally. Remove from oven cover loosely with foil. Let rest for at least 10 minutes. Discard strings and slice in 12 pieces. Serve 2 slices per serving.
Chef ’s recommendation: Serve Mediterranean Lamb Shanks with basil mashed potatoes
and roasted eggplant.