INGREDIENTS

INSTRUCTIONS

Choose your mix from the following by including at least 3 of them;
parsley, thyme, chives, mint, or oregano.    Place the raisins in a
small saucepan with 1/3 cup water. Bring to  a boil and remove from the
heat. Set aside to plump for 5 mins. Drain  the raisins and chop
coarsely. 2. In a bowl, combine the raisins,  lemon zest, herbs, 1/4
tsp salt, 1/2 tsp pepper, garlic, bread  crumbs, balsamic vinegar, and
2 Tbs olive oil. Stir with a wooden  spoon to mix thoroughly. 3. Spread
open the lamb and distribute the  herb mixture evenly over the inside
surface. Close the lamb by  rolling on end to meet the other. Tie
securely with kitchen string in  several places. If any of the herb
mixture falls out while rolling  the lamb, use your fingers to stuff it
back into any opening.  Refrigerate for atleast 4 hours or overnight.
4. Remove the lamb from  the refrigerator and bring to room
temperature. Preheat the oven to  450 F. 5. Rub the lamb with 1 tsp
olive oil and season with remaining  salt and pepper. Roast the lamb on
a rack over a roasting pan. The  lamb should cook 12 to 15 mins per
pound for rare to medium-rare. Or  use a meat thermometer to determine
doneness: 125 F for very rare,  130 F for medium rare, 140 F for
medium, and 160 F for well done. 6.  Remove the lamb from the oven and
let rest for 20 mins. Remove the  strings and slice on a grooved
platter to collect the natural juices.  Serves 6 to 8.

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Nutrition (calculated from recipe ingredients)
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Calories: 59
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 348.3mg
Potassium: 110.9mg
Carbohydrates: 13.8g
Fiber: <1g
Sugar: 7.6g
Protein: 1.2g