The night before: Unroll boneless lamb (3-5 lbs) and wash and pat dry. In the center, lengthwise, place:

• several sprigs of chopped fresh mint
• several fresh basil leaves
• 2-3 Tbs chopped fresh rosemary
• 4-5 cloves chopped fresh garlic
• 1/2 c.fresh chopped onion
• 1 stick real butter

Sprinkle with cajun seasoning. Tie securely and wrap in plastic wrap and place in refrigerator overnight. DO NOT SALT until fully cooked. I have been warned that salting lamb before it is cooked tends to make it tough.

Unwrap from plastic and roast on a rack at 375 degrees until the interior reaches a temp of 170 degrees F. Do not overcook as this will also toughen lamb. A nice pink interior is best. This is the MOST delicious recipe. Just be very sure of your butcher because as delicious as lamb is, mutton is entirely different.

With this, we always chuckle about a one-liner Rodney Dangerfield said. He said that the neighborhood he grew up in was so rough that they served "broken leg of lamb."

By Margie from Mount Vernon, Ohio