Sage-stuffed Leg of Lamb
1 large onion (minced)
2 large stalks celery – including some leaves – (finely chopped)
3 T olive oil
3 to 4 T minced fresh sage leaves
Fresh ground pepper
1 1/2 cups coarse soft white bread crumbs
1 leg of lamb ( 5 to 6 lbs. boned but not tied)
1 cup good red wine (like Ophir’s Syrah)
Preheat oven to 400 degrees. In a 10-12 inch frying pan over medium heat, stir onions and celery in oil until vegetables are very limp and golden, about 20 minutes.
Stir in sage, 1/2 tsp. pepper, and bread crumbs. Remove from heat and add salt to taste.
Lay lamb flat, boned side up between sheets of plastic wrap, pound with a flat mallet until meat is evenly 1 inch thick. Pat stuffing over meat to within 1 1/2 inches of edges.
Roll up meat from a narrow side, and then tie snugly with string at 1 1/2 intervals, tucking in ends of meat. Place lamb, seam side down, on a rack in a shallow 12-15 inch roasting pan.
Roast in 400 degree oven until a meat thermometer inserted in thickest part of meat indicates desired doneness, 140 degrees for rare, (55 to 60 minutes); 150 degrees for medium (about 1 hour); 150 degrees for well done ( 1 to 1 1/2 hours).
Lift meat to a board or platter and keep warm. Tilt pan; skim off and discard fat. Add wine to pan and bring to a boil over high heat, stirring to loosen browned bits; pour into a serving dish.
Discard string; garnish meat with celery leaves or parsley. Thickly slice roast lamb crosswise and offer sauce to season portions. Serves 8 to 10.