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Herb Stuff Leg of Lamb Ingredients One 3-1/2 pound (net weight) boned shoulder of lamb 5 tablespoons finely snipped chives 2 tablespoons finely chopped curly parsley 2 tablespoons finely chopped fresh basil, 2 teaspoons finely chopped fresh rosemary. 1 teaspoon grated lemon zest Dizzy Pig Red Eye Express. Extra Virgin Olive Oil (EVOO) Procedure About 3 hours before you intend to roast the meat, mix all the herbs and the lemon zest together in a small bowl. Lay the meat, skin-side-down, on a board and cut out any lumps of fat. Cover with a piece of wax paper and pound to a fairly even thickness with a meat mallet or the end of a rolling pin. Remove the paper. Lightly sprinkle the meat with salt and pepper, then spread the herb mixture over the surface. Roll the meat up tightly and secure it in 2 or 3 places with kitchen twine. Lightly brush meat with the EVOO and cover generously with Dizzy Pig's Red Eye Express. Leave the meat in refrigerator until you are ready to roast it, then place on a rack in a roasting pan. Setup egg for indirect and Preheat the Egg to 375 degrees 30 minutes prior to starting the cook. Roast the meat for 1/2 hour, then lightly baste the meat with more EVOO being careful not to distrub the rub too much. Roast for a further 1-1/2 hours, basting once, until the meat is a rich brown or about 130 degs. internal. Remove from Egg, cover loosely with aluminum foil, and let rest for 15 - 20 minutes.