Boneless Leg of Lamb with Mint, Pine Nut & Currant Stuffing

Ingredients

• Red Onion Jam
• 3- to 4-lb. boneless rolled and tied leg of lamb
• 3 Tbs. extra-virgin olive oil
• ½ cup lightly packed coarsely chopped fresh flat-leaf parsley
• ½ cup lightly packed coarsely chopped fresh mint
• 1 cup toasted coarse breadcrumbs
• ½ cup tawny Port, or as needed
• + 4 more ingredients
• • ½ cup dried currants
  • 2 large eggs, lightly beaten (the eggs won't be cooked hotter than 130°F, so if salmonella is a concern, use pasteurized eggs, or omit the eggs)
  • Sea salt and freshly ground black pepper
  • ½ cup pine nuts, toasted to a light golden brown

In a small bowl, soak the currants in enough Port to cover for at least 2 hours and up to overnight. When ready to roast the lamb, drain the currants; discard the Port. Position a rack in the lower middle of the oven and heat the oven to 400°F. In a large bowl, mix the bread-crumbs, mint, parsle...

View full recipe at Fine Cooking