• Preheat the oven to 375°F. Remove the leg of lamb from the refrigerator and let is stand at room temperature while preparing the filling.

Preparing the Spread & Filling:

• First, prepare the garlic and herb spread. We’ll use half for the filling and half for seasoning the outside. Place the rosemary, thyme, garlic, mustard, olive oil, salt and pepper into the food processor. Make sure to strip the herbs from the stems first!
• Pulse until the garlic and herbs are finely diced and a thick paste forms. Remove half the paste into a bowl and set aside.
• To the remaining paste in the food processor, add the mint, pistachios, dried apricots, and maple syrup. Pulse the ingredients until a thick and chunky paste forms. Add the lemon zest last and mix one last time.

Preparing the Leg of Lamb:

• Next, prepare the leg of lamb for stuffing. Remove the lamb from its packaging and pat it dry with paper towels.
• Place the fat side of leg face down onto a cutting board. Using a very sharp knife, slice the leg lengthwise, cutting the large piece of lamb into a ½-inch thick sheet. I recommend watching my video tutorial to see how it’s done.
• Since the leg of lamb can have pieces of varying thickness, I recommend slicing the lamb in sections for the best results.
• You can further flatten the lamb by using a meat mallet.

Stuffing the Leg of Lamb:

• Once the leg of lamb is flattened into a thick sheet, spread the prepared pistachio and apricot filling over the top, spreading it evenly all over.
• Once the lamb is rolled, you want the fat side to be on the top. Start at the opposite end and roll the lamb and filling together into a log.
• With the fat side facing up, using a sharp knife to score the fat; this will help our spread/seasoning reach the meat better.

Trussing the Lamb:

• Cut ten to twelve, 18-inch segments of kitchen twine. Starting at one end, slide the segments one at a time underneath the stuffed lamb, tying a tight knot at the top. Space the twine about ¾-inch apart. Trim the twine ends.
• Once the lamb is trussed, transfer it into a large roasting pan. I line mine with foil for easier cleanup. Drizzle the lamb with avocado or olive oil and rub the oil into the meat.
• Next, add the garlic and rosemary spread, rubbing it into the lamb and spreading it evenly.

Roasting & Serving Instructions:

• The lamb is ready for roasting at this step. You can place the lamb into the refrigerator overnight if you’re preparing for the next day. Remove from the fridge for 1 hour prior to roasting.
• Roast the lamb at 375°F until the internal temperature reaches 135°F to 140°F, which is medium doneness. I highly recommend using a meat thermometer!
• Tent the lamb with foil after 45 minutes to prevent it from getting too dark.
• The roasting time will depend on the size of the leg. For a 4-pound leg, roast for approximately 1 hour, plus/minus 10 minutes. For a 5-pound leg, roast for approximately 1 hour and 20 minutes. For large pieces of lamb, around 8 pounds, roast for up to 2 hours.
• Once the lamb is roasted, remove it from the oven and let it rest for about 45 minutes prior to slicing and serving.
• Before slicing the stuffed leg of lamb, cut and remove the kitchen twine. Use a sharp knife to slice the lamb.
• Serve the lamb with your choice of sides, such as my Garlic & Herb Baked Potatoes and Blackberry Apple Salad with fennel.