Butterflied Leg of Lamb Stuffed with Mushrooms, Onions and Herbs

Place the lamb on a large work surface and open it up. It should unroll easily with the bone already removed.

Using a sharp knife, cut into the larger chunks of meat to create a flap and open it up. Continue doing this until the meat is one large flat piece, with relatively even thickness. Trim away any large pockets of fat, this reduces the gamey taste.

In a small bowl, whisk together 3 tbsp olive oil, balsamic vinegar, salt, pepper and 4 crushed garlic cloves.

Place roast in a large shallow container and brush marinade all over it. Cover with foil and refrigerate roast for one hour.

Remove the lamb from the refrigerator and let roast return to room temperature, about 30 mins.

In a frying pan, heat 1 TBS olive oil over medium-high heat. When oil is hot, add onions and sauté until browned, 10-15 minutes.

Add 2 crushed garlic cloves, mushrooms and herbs. Cook for 7 minutes, until mushrooms begin to water. Remove vegetables from heat, and cool to room temperature.

Preheat oven to 375ºF.

Lightly oil a flat roasting rack and place in a roasting pan just large enough to hold the lamb.

Spread lamb on a work surface, boned surface up. Place the mushroom mixture (without the water) in a line down the center of the length of the lamb.

Starting from one end, roll up the meat tightly around the vegetables, forming a cylinder. Using kitchen twine, tie the meat at 20-inch intervals along its length.

Place a 4-inch square of aluminum foil over each end of the roast, to hold the stuffing in place. Tie another piece of kitchen twine securely around the roast to keep its shape.

Roast the lamb until a meat thermometer inserted into thickest part of the meat registers 135-140º, about 1 1/4 hours.

Remove pan from the oven. Transfer roast to a platter and tent loosely with foil. Let rest for 15 minutes.

Transfer lamb to a carving board and carve into slices 1/2-inch thick. Serve immediately.