Steps

• 1

  Remove lamb from the refrigerator two hours before cooking to allow it to come to room temperature. Season well with salt and pepper.

• 2

  When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

  375 ˚F / 191 ˚C

  00:15

• 3

  For the stuffing, heat 1 tablespoon of oil in a frying pan on low heat. Add onion, garlic and salt. Cook until softened, about 10 minutes. Add pine nuts and currants, cook for 5 minutes. Add honey and red wine vinegar and cook 2 minutes more. Remove from heat and allow to cool. Reduce grill temperature to 350°F.

• 4

  Pick and chop the leaves from the parsley and rosemary. Place in a food processor and blend while slowly pouring in remaining oil. Add the pecorino Romano cheese, pulse a few times, then add the breadcrumbs, pulsing again until it just comes together. Remove from processor and combine with cooled pine nut mixture. Add lemon zest and check for seasoning.

• 5

  Place deboned lamb, fat-side down, on a chopping board. Place stuffing in the middle along the whole length inside the lamb. Roll lamb from one side to the other. Tie with string along the length of the rolled-up leg at 1 inch intervals. Rub with oil and put in a large roasting tin.

• 6

  Cook for 30 minutes then reduce Traeger temperature to 325°F. After about 40 more minutes, start checking the meat's internal temperature. Continue to roast until the internal temperature reaches 125°F. Rest for 30 minutes.

  325 ˚F / 163 ˚C

  125 ˚F / 52 ˚C

  01:10

• 7

  To serve, removed string, slice and serve with any juices from the roasting pan. Enjoy!