Marinate lamb: Remove fell (the thin outer membrane) and all but 1/8-inch layer fat from lamb. Make 12 small incisions in outside surface and insert garlic slivers. Combine oil, lemon juice, mint, oregano, salt, and pepper in small bowl. Place lamb in glass dish and spread o il mixture evenly over inside and outside surfaces. Let stand covered at room temperature 1-1/2 hours or refrigerate overnight. (If lamb is refrigerated, let warm to room temperature 1-1/2 hours before roasting.).
Make stuffing about 1-1/2 hours before roasting lamb: Melt butter in large saucepan over medium heat. Add onion and celery; saute until tender but not browned, about 4 minutes. Stir in rice, pine nuts and parsley. Reduce heat to low and cook until rice turns opaque, 2-3 minutes. Gradually stir in broth. Stir in currants and pepper to taste. Heat to boiling over high heat. Reduce heat and simmer covered until liquid is absorbed. Remove from heat and add allspice and cinnamon while fluffing rice with fork. Let cool at room temperature about 1 hour.
Heat oven to 475 degrees.
Place lamb, fat side down, on work surface. Spoon about 2 cups stuffing into pocket where bones were. Press leg together and tie at 1-inch intervals with kitchen string. Place lamb on rack in roasting pan. Spoon remaining stuffing into small casserole and set aside.
Roast lamb on rack in upper third of oven until browned, about 15 minutes. Reduce heat to 350 degrees. Carefully pour 1-1/2 cups water into pan. Continue to roast, basting every 15 minutes, until meat thermometer inserted into thickest part of leg registers 145 degrees for medium-rare; it will take about 45 minutes. Fifteen minutes before lamb is done, spoon 1-2 T. pan juices over stuffing in casserole and bake in oven until heated through. Transfer lamb to carving board and let stand 15-20 minutes.
Spoon fat from pan juices, then heat juices to boiling, scraping loose browned bits on bottom of pan. Strain into sauceboat and season with pepper.
Slice lamb 1/2-inch thick and serve with stuffing and pan juices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	314.58 Kcal (1317 kJ)
Calories from fat	222.1 Kcal
		% Daily Value*
Total Fat	24.68g	38%
Cholesterol	72.72mg	24%
Sodium	615.79mg	26%
Potassium	317.28mg	7%
Total Carbs	7.03g	2%
Sugars	4.16g	17%
Dietary Fiber	1.39g	6%
Protein	14.84g	30%
Vitamin C	11.3mg	19%
Vitamin A	0.2mg	5%
Iron	12mg	67%
Calcium	43.9mg	4%

Amount Per 100 g
Calories	118.39 Kcal (496 kJ)
Calories from fat	83.59 Kcal
		% Daily Value*
Total Fat	9.29g	38%
Cholesterol	27.37mg	24%
Sodium	231.75mg	26%
Potassium	119.41mg	7%
Total Carbs	2.65g	2%
Sugars	1.57g	17%
Dietary Fiber	0.52g	6%
Protein	5.59g	30%
Vitamin C	4.3mg	19%
Vitamin A	0.1mg	5%
Iron	4.5mg	67%
Calcium	16.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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