Butterflied Leg of Lamb and coated one side with blend of Sundried Tomato and Calamata Olives. Topped with finely chopped fresh Rosemary. Rolled lamb roast and tied with twine. Allowed to sit overnight in refridgerator to allow flavors to blend. Roasted at 425F for 15 minutes then reduced temp to 375F for 1 hour. Deglazed roasting pan with a sweet red wine to create a sauce which was poured over lamb. Side dishes were Ginger Glazed Carrots (which I almost burned), and Steamed Asperagus stuffed in Puff Pastry (This didn't turn out as good as I had envisioned). Dessert was homemade Pistachio pinwheels and mini pastries stuffed with Marscapone and topped with fresh berries.
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