Rolled stuffed lamb

To prepare the stuffed lamb, start by splitting the boned leg lengthwise along the bone 1, then make incisions in the thicker parts of the meat, opening them laterally (like a book) without completely separating them from the rest of the piece 2. If some areas are still much thicker than others, make small horizontal cuts and stretch the meat outward to create an even layer to roll 3.

Chop the garlic together with the rosemary, sage and thyme 4 5. Sprinkle the lamb with the herb mixture 6.

To achieve an even shape, trim the edges of the leg 7 and tuck the trimmed pieces of meat into the center 8, then season with salt 9.

Roll the meat from the short side 10 to form a roulade 11. Tie the resulting roll with kitchen twine 12.

Season the surface with salt 13. Now clean and slice the onions 14 and set them aside. In a pan, melt the butter with the oil 15.

Place the rolled lamb in the pan 16 and brown it over medium heat on all sides for a total of 5 minutes until golden 17. After browning the meat, prepare the herb butter: in a small saucepan pour the butter and the lamb pan drippings 18 and gently melt them together.

Season with the chopped aromatic herbs and garlic 19, then turn off the heat and let the mixture infuse at room temperature 20. Line a baking sheet with parchment paper and spread the onions and the aromatic herbs on it 21.

Salt 22, pepper 23 and place the stuffed lamb in the center 24.

Deglaze with the white wine 25, pour the stock over both the meat 26 and the onions 27.

Cook in a preheated oven at 356F in convection mode for about 60280 minutes, taking care to turn the meat halfway through cooking. After the first 20 minutes, begin brushing the surface with the herb butter 28, repeating the operation every 15 minutes or so. If you see the pan juices drying out too much, add more stock or hot water to keep the onions soft and caramelized. Once ready, remove from the oven 29, cover the leg with aluminum foil and let it rest for 1015 minutes before removing the twine 30.

Slice the roulade 31 and serve it on a platter, placing the reheated onions with the pan juices on the bottom 32. The stuffed lamb is ready to be brought to the table 33!