- 1 leg of lamb, about 1.4 kg (3 lbs)
- 15 ml (1 tbsp.) ground fennel seeds
- 15 ml (1 tbsp.) ground coriander seeds
- 15 ml (1 tbsp.) ground caraway seeds
- 2 roasted peppers, chopped
- 4 sundried tomatoes, chopped
- 250 ml (1 cup) Le Cendré des Grands-Jardins de Charlevoix cheese, grated
- 45 ml (3 tbsp.) rosemary, chopped
- 45 ml (3 tbsp.) oregano, chopped
- 15 ml (1 tbsp.) thyme, chopped
- 6 garlic cloves, sliced
- Salt and freshly ground pepper
- In a small bowl, mix the fennel, coriander and caraway seeds together. Set aside.
- In another bowl, mix the peppers, tomatoes, cheese and herbs together. Add salt and pepper.
- To stuff the leg of lamb, butterfly cut the lamb. Fill with the pepper and tomato stuffing. Tie up with string.
- With the point of a long knife, make some incisions into the lamb. Insert the garlic slices into the openings. Rub the lamb with the spice mix.
- Preheat the BBQ grill.
- Grill over indirect heat for 45 to 50 minutes for rare lamb. The meat temperature should be 63°C (145°F) for rare and 70°C (160°F) for medium.
- Let stand. Then carve the lamb and serve with grilled asparagus.
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These full-bodied wines have an intense colouring and a powerful, complex bouquet of fruit, spice, and sometimes woody aromas. They present a hearty tannic structure and a velvety sensation in the mouth.