2/3 c. chopped fresh mint
1/3 c. dry bread crumbs, plain
2 tbsp. toasted pine nuts, pignoli
1 tbsp. olive oil
2 tsp. minced garlic
1 tsp. salt
1/2 tsp. freshly ground pepper
1 boneless leg of lamb (5 1/2-6 lb.) butterflied
1 1/2 c. red wine
1 1/2 c. chicken broth

Combine mint, bread crumbs, pine nuts, oil, garlic, salt and pepper in small bowl. Place lamb, fat side down, on work surface. Evenly spread mint filling over meat. Roll lamb beginning at short end and tie securely with string. This can be done ahead of time and refrigerated up to 24 hours.

One hour before roasting, remove lamb from refrigerator and place in roasting pan fat side up. Roasting times depend on the meat starting at room temperature.

Preheat oven to 450 degrees. Roast lamb 20 minutes. Reduce heat to 375 degrees and roast 40-50 minutes more for medium-rare. Let stand at least 10 minutes before slicing. Add wine and broth to roasting pan, cook, scraping up browned bits, reduce to 2 cups about 10 minutes. Remove grease from pan juices and serve with lamb. 8 servings.