Ingredients

12-inch-deep Dutch oven
5 to 6 pound leg of lamb, boned and butterflied
1/2 cup butter, divided
3/4 cup wild rice
1 1/2 cup beef broth or bouillon
2 medium onions, coarsely chopped
1/3 cup Craisins (dried, sweetened cranberries)
1/3 cup toasted pine nuts
1/4 cup fresh Italian parsley, finely chopped salt and fresh ground pepper
8 to 10 cloves of garlic, cut into half lengthwise
Lemon juice
Olive oil
Fresh rosemary sprigs

Directions

Lay the boned and butterflied lamb out flat and cover until use. In a 12-inch Dutch oven or frying pan, melt 6 tablespoons of the butter, than add the wild rice and sauté several minutes. Add the broth and simmer until the rice is tender. In the separate Dutch oven, heat the remaining butter and sauté the onions until tender. Then add to the rice along with the Craisins, pine nuts, parsley, salt and pepper. Spoon the rice mixture over the cut side of the butterflied lamb. Arrange the halved garlic cloves down the middle of the roast. Then roll into original shape and tie with twine to secure. Rub the outside of the roast with the lemon juice and the olive oil. Lay sprigs of fresh rosemary over the roast, securing the ends by tugging under the twine. Place the roast into the 12-inch-deep Dutch oven. Place 14 charcoals on lid of Dutch oven and 10 charcoals on bottom. Then roast for 1 1/2-2 hours or until medium-rare. Slice and serve. Serves 6-8. From Riverview Junior High School's Dutch Oven Cook-Off.