"This basil stuffing is based on pesto and is quite versatile, so much so that I use it for everything from chicken to beef," writes Dunn. "A lamb leg is quite straightforward to debone, but if you have neither the will nor the time, feel free to ask your butcher. Be sure to leave the shank bone in - the presentation is much nicer. You can also cook a lamb shoulder the same way, although you may want to give it longer in the oven."
Note This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.