Glazed Stuffed Lamb

• 1 medium onion, chopped
• 1/4 cup butter or margarine
• 2 cups soft breadcrumbs
• 3 tablespoons chopped fresh mint leaves
• 1 1/2 teaspoons grated orange rind
• 1 egg, beaten
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 (5- to 6-pound) boneless leg of lamb roast
• 1 cup Chablis or other dry white wine
• 2/3 cup orange juice
• Orange slices (optional)
• Fresh mint leaves (optional)

1. Saute onion in butter in a medium skillet until tender; add breadcrumbs, chopped mint, orange rind, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring well. Set aside.
2. Spoon breadcrumb mixture into the opening formed by boning. Fold roast over breadcrumb mixture; tie securely with string. Place roast in a roasting pan. Sprinkle roast with remaining salt and pepper. Insert meat thermometer, if desired.
3. Bake, uncovered, at 350u0b0 for 30 minutes. Combine wine and orange juice; pour over roast. Bake for 1 1/2 hours.
4. Score fat in a diamond design; coat with glaze. Bake until desired degree of doneness: 15 minutes or 140u0b0 (rare); 35 minutes or 160u0b0 (medium); 1 hour or 170u0b0 (well done).
5. Transfer roast to a warm serving platter; let stand 10 minutes before slicing.
6. Skim fat from pan drippings. Discard fat, and pour pan drippings over roast. Garnish with orange slices and mint leaves, if desired.

onion, butter, breadcrumbs, mint leaves, orange rind, egg, salt, pepper, chablis, orange juice, orange slices, mint

Taken from www.myrecipes.com/recipe/glazed-stuffed-lamb (may not work)