Author: Bob and Robin Young

Web Page: http://boisefoodieguild.blogspot.com

1

In an 11x17" roasting pan, combine the wine, allspice, nutmeg and bay leaf.

2

Trim excess fat from lamb. Rinse meat and lay flat, boned side up. Make cuts about halfway through all the thickest parts of the meat. Push cuts open to make meat as evenly thick as possible. Lay lamb flat in the pan. Cover and chill for at least 2 hours or up to 24 hours, turning meat as needed.

3

In a 10 - 12 inch frying pan over med-high heat, stir in pine nuts until golden brown, 3 - 4 minutes. Remove to a bowl.

4

Trim mushrooms and finely chop. Add the mushrooms, butter, onion and red pepper to the frying pan. Stir often over high heat until vegetables are well browned, 8 - 10 minutes. Remove from heat and stir in pine nuts, dates, chives and parsley.

5

Lift lamb from roasting pan and lay flat; boned side up. Reserve 1½ cups marinade; discard the rest of the marinade and the bay leaf. Spread the mushroom mixture over the lamb to within 1" of the edges. Starting at the narrow edge, roll the lamb into a tight roll, about 5 x 11". Tie at 2" intervals with bakers string. Set in roasting pan.

6

Bake lamb in a 375°F oven until a thermometer inserted in the center of the thickest part reaches 145°F, 1¼ to 1½ hours.

7

Transfer lamb to a rimmed platter and keeping warm, let rest for 10 minutes. Add the reserved marinade, beef stock and sugar to the pan. Stir over high heat, scraping the browned bits (grameels) until reduced to 2 cups, about 10 minutes. Add the accumulated lamb juices and pour into a bowl.

8

Cut lamb crosswise into 1" thick slices. Serve with the sauce. Add salt and pepper to taste.