Roasted Leg of American Lamb with Wild Rice, Hazelnut & Dried Cherry Stuffing

Preparation

1. To prepare the stuffing, melt the butter over medium heat in a large skillet. Add the chopped onion and celery, and cook until softened, about 5 minutes.
2. Add the minced garlic, sage, thyme, 1 teaspoon salt and ½ teaspoon pepper and cook for an additional minute. Remove from heat.
3. Fold in the cooked wild rice, dried cherries and chopped hazelnuts.
4. Pour the chicken broth over the mixture and stir to combine. Stir in the egg and fresh parsley. Set aside.
5. Preheat the oven to 425°F.
6. Open the butterflied leg of lamb on a work surface to lay flat. Sprinkle the inside surface with half the rosemary, thyme, salt and pepper.  
7. Spread the prepared stuffing evenly over half the surface of the lamb. Carefully fold the lamb back up, securing it with kitchen twine in four places. Tuck any stuffing that spills out back into the meat.  
8. Sprinkle the rest of the rosemary, thyme, salt and pepper on the top of the lamb roast.
9. Place the stuffed leg of lamb in a roasting pan. Roast in the preheated oven for about 90 minutes or until the internal temperature reaches 145°F for medium rare, 160°F for medium, or 170°F for well done.
10. Remove the lamb from the oven and let it rest for about 15 minutes before slicing.
11. Slice the roasted lamb into thick slices and serve with the stuffing. Garnish with additional fresh herbs if desired.