Doing a leg of lamb for a dinner coming up. Had my butcher debone it so i can stuff it and truss it up of doing a wild mushroom, garlic and herb filling with a bit of mustard just to set off the lamb (im not into too much mustard, but i try to us a bit when i cook lamb) Maybe a leafy green, spinach or chard. What kind of sauce or glaze should I use to help flavor the meat? Using the drippings is always an option, but that seems like a cop out. Im a damn good cook, so nothing is really to labor intensive for me. Maybe bread it a big to give it nice texture? I'm just very undecisive and just need some suggestions/ideas to steal.
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