Herb-Stuffed Leg of Lamb

• 1 1/2 cups coarsely chopped fresh flat-leaf parsley
• 3 garlic cloves
• 1 tablespoon finely chopped fresh chives
• 1 (2 1/2-pound) boneless leg of lamb*
• 1 tablespoon plus 3/4 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 2 tablespoons olive oil
• Special equipment: kitchen string; an instant-read thermometer

1. Put oven rack in middle position and preheat oven to 350F.
2. Finely chop parsley and garlic together and transfer to a small bowl, then stir in chives.
3. Open lamb like a book, fat side down, on a work surface and sprinkle with 3/4 teaspoon kosher salt and 1/2 teaspoon pepper.
4. Spread herb mixture evenly over lamb, then fold lamb back into original shape and tie with string at 1-inch intervals.
5. Pat lamb dry and transfer to a small roasting pan.
6. Rub lamb with oil and sprinkle with remaining tablespoon salt and remaining 1/4 teaspoon pepper.
7. Roast lamb until thermometer inserted diagonally 2 inches into lamb averages 135 to 140F for medium-rare (test in several places, as different parts of leg cook at different speeds), 40 to 50 minutes.
8. Transfer to a plate and let stand, loosely covered with foil, 30 minutes before slicing.
9. Cut off and discard string and serve lamb warm or at room temperature.
10. *Available at most supermarkets.

parsley, garlic, fresh chives, lamb, kosher salt, black pepper, olive oil, kitchen string

Taken from www.epicurious.com/recipes/food/views/herb-stuffed-leg-of-lamb-109313 (may not work)