Stuffed Leg of Lamb

• 6 pound boned leg of lamb
• Salt and freshly ground black pepper, to taste
• 3/4 cup fresh bread crumbs
• 1/4 cup olive oil
• 3 tablespoons minced garlic
• 1/2 cup freshly grated Locatelli (Pecorino Romano)
• 3 tablespoons minced fresh parsley leaves

1. Preheat the oven to 375 degrees.
2. Pat dry the lamb and season it with salt and pepper.
3. In a skillet set over moderate heat, cook the bread crumbs in the oil until golden brown, transfer to a bowl, and add the garlic, cheese, parsley, and salt and pepper.
4. Spread the bread-crumb mixture on the cut side of the lamb, roll to enclose, and tie with string.
5. Arrange the lamb on a rack in a baking pan, add about 1-inch of water to the pan, and roast for 1 to 1 1/2 hours, or until the meat is medium rare.
6. Let it stand for 10 minutes before carving.

lamb, salt, bread crumbs, olive oil, garlic, freshly grated locatelli, parsley

Taken from www.foodnetwork.com/recipes/stuffed-leg-of-lamb-recipe0.html (may not work)