Lamb stuffed with Oysters

• 1 cup bread crumbs
• 2 hard-boiled egg yolks, mashed
• 3 anchovies
• 1/4 cup chopped onions
• 1/2 teaspoon salt
• 18 teaspoon freshly ground black pepper
• 1 teaspoon thyme
• 18 teaspoon savory
• 18 teaspoon nutmeg
• 12 oysters, shucked
• 2 eggs
• 1 leg of lamb, boned (about 4 1/2 pounds) and butterflied

1. Preheat oven to 325 degrees.
2. In a large bowl, mix the bread crumbs, egg yolks, anchovies, onions, salt, pepper, thyme, savory, nutmeg and oysters.
3. In the bowl of a food processor, mince the ingredients and slowly add the eggs to make a paste.
4. Spread oyster paste over the inside of the leg of lamb.
5. Roll and tie the lamb, and bake 2 hours and 15 minutes, or until internal temperature is 150 degrees on meat thermometer.

bread crumbs, egg yolks, anchovies, onions, salt, black pepper, thyme, savory, nutmeg, oysters, eggs, lamb

Taken from cooking.nytimes.com/recipes/3999 (may not work)