Herby Stuffed Lamb

Ingredients
1 boned leg of lamb (ask your butcher to remove bone)
175 g fresh breadcrumbs
2 teaspoon garlic salt
1/2 teaspoon black pepper
2 tablespoons parsley
2 tablespoons rosemary
75 g butter
1 medium egg, beaten
6 tablespoons oil

Garnish:
12 button onions, peeled
12 glacé cherries

Instructions
Mix the breadcrumbs with the garlic salt, pepper, parsley and rosemary. Melt the butter and stir into the breadcrumb mixture.
Add the egg and mix all the ingredients thoroughly.
Use the stuffing to fill the bone cavity of the meat.
Tie the leg up with string so that the leg resembles its original shape.
Place the joint on the barbecue and baste with the oil.
Grill for 1 to 2-1/4 hours for medium (or until a meat thermometer inserted into meatiest part of roast registers 160°F/71°C) or 1-3/4 to 2-1/2 hours for well-done (170°F/77°C).
Add the onions for the last half of the cooking time.

When cooked, transfer the meat to a serving plate, skewer the onions and glacé cherries together on cocktail sticks and arrange with the meat.

Compliments of your friendly Independent Butcher shop