Stuffed Boneless Leg of Lamb

In this recipe, a boned leg of lamb is treated to a flavorful stuffing. The lamb is laid flat, spread with a layer of heady Dijon mustard, topped with a mixture of red bell pepper, garlic and shallot, and then rolled up, tied and grilled. When the leg is carved for serving, each slice reveals a colorful stripe of stuffing, making for a particularly beautiful presentation.
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