Stuffed Leg of Lamb
Preheat the oven to 375 degrees. Pat dry the lamb and season it with salt and pepper.
Spread the bread-crumb mixture on the cut side of the lamb, roll to enclose, and tie with string.
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. Let it stand for 10 minutes before carving.
Recipe courtesy of Italianamerican Cookbook