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Lay the boneless leg of lamb flat on a work surface, meat side up. (Ricardo DeAratanha / Los Angeles Times)
Wherever thick, cut a slice into the meat to open it up so it lays flatter. (Ricardo DeAratanha / Los Angeles Times)
Cover the cut side with a sheet of plastic wrap. (Ricardo DeAratanha / Los Angeles Times)
Lightly pound the lamb with a mallet. (Ricardo DeAratanha / Los Angeles Times)
Season both sides with salt and pepper. (Ricardo DeAratanha / Los Angeles Times)
Pat dry the cut side of lamb with paper towels. (Ricardo DeAratanha / Los Angeles Times)
Spread the stuffing mixture over the lamb, leaving a half-inch border around the edges. (Ricardo DeAratanha / Los Angeles Times)
Roll up the lamb fairly tight into a lengthwise cylinder, as you would a jelly roll. (Ricardo DeAratanha / Los Angeles Times)
Tie butcher’s twine around the middle of the roll to keep it closed. (Ricardo DeAratanha / Los Angeles Times)
Tie the length end to end. (Ricardo DeAratanha / Los Angeles Times)
Tie loops of twine around the roll every inch or two. (Ricardo DeAratanha / Los Angeles Times)
Tuck rosemary sprigs inside the twine at regular intervals. (Ricardo DeAratanha / Los Angeles Times)
Stuffed leg of lamb, ready to roast. (Ricardo DeAratanha / Los Angeles Times)
