Laying out the roast lamb

Lay the meat out flat with the boned side facing up. You will see that the roast has two large lobes. In each lobe cut a slash, making a long cut about 1 1/2 inches deep.

This is Chef Udo Mueller's recipe for stuffed lamb roast

Sun-Dried Tomato and Goat Cheese Stuffing:
4 ounces soft sun-dried tomatoes
1 teaspoon fresh thyme
3 ounces cream cheese, at room temperature
3 ounces goat cheese, at room temperature

To Assemble Roast Lamb:
1 (6-pound) boneless leg of lamb roast
Sea salt or Kosher salt and fresh-cracked black pepper, to taste
1 tablespoon chopped garlic
2 tablespoons Dijon mustard

Basil Pesto:
2 (1-ounce) bags basil
1/2 cup sliced almonds
1/2 cup grated parmesan
1/2 tablespoon chopped garlic
Salt and fresh-ground black pepper, to taste
1/2 cup olive oil

To make pesto: