Stuffed Leg of Lamb with Sage Aroma is a perfect holiday dish. For Easter, try this easy, mouth-watering recipe.

Make the stuffing: Preheat the oven to 325°F. In the bowl of a food processor, place quartered mushrooms and sliced garlic. Process to chop coarsely. Then, place ingredients in a mixing bowl. Add diced ham, raisins, breadcrumb, chop sage, salt, pepper and the egg; mix well with a wooden spatula. Stuff the leg of lamb; place a piece of foil to hold stuffing in place, and truss the roast with butcher string.

Roast the leg: Heat a roasting pan, add oil and butter, sear and season the roast all around. Roast for 1 hour 15 minutes for medium rare, or until meat reaches an internal temperature of 150 degrees F. Transfer the roast to a carving board and cover loosely with foil. Let rest 10 minutes before carving. In the meantime, remove fat from the pan. Prepare the sauce with 1 cup white wine, whisking continuously to dissolve anything stuck to the bottom of the pan; strain the gravy in a saucer.

Serve in a large serving plate with flageolets (long white beans).

Hints and tips: Lamb Roasting Chart: Use the chart below as a guide for roasting times. A meat thermometer will register 145 °F for rare, 160 °F for medium and 170 °F for well done. Allow the roast to stand for 10 minutes before serving. Remember that during this time the temperature will continue to rise from 5 to 10 degrees.