Roasted Leg of Lamb Stuffed with Prosciutto

Yield: 6-8 servings

Ingredients

• 4 pound leg of lamb, butter flied (2 kg)

Stuffing

• 2 oz of prosciutto (60g)
• 6 anchovy fillets
• 1 large bunch of flat leaf parsley about 20 stems
• 2 garlic cloves
• 1 tablespoon, balsamic vinegar (15ml)
• Salt and pepper to taste
• 2- 14-inch flat metal skewers

Directions

1. Place prosciutto, anchovies, parsley, garlic and balsamic vinegar in a food processor or blender, pulse to a smooth paste.
2. Place leg of lamb skin side down. With a sharp knife cut ½ inch (8mm) deep slits across the lamb about 2 inches (5cm) apart.
3. Using your fingers push the paste deep into the slits.
4. Insert skewers diagonally from opposite corners through the leg of lamb. Place on a tray and season with pepper to taste.  You may season with small amount of salt if desired.
5. Preheat barbeque to 325° F/162°C or medium heat.  Oil the grill.
6. Place lamb on grill and cook for 12-15 minutes per side or until crispy dark char-marks are achieved.
7. Using the metal skewers flip the roast over and continue to cook for another  10–12 minutes.   Remove roast from grill, place on tray and loosely cover with foil. Let meat rest 15 minutes before slicing.