Ingredients
1 leg of lamb, about 3 lb (1.4 kg)
1 tbsp. (15 ml) ground fennel seeds
1 tbsp. (15 ml) ground coriander seeds
1 tbsp. (15 ml) ground caraway seeds
2 roasted peppers, chopped
4 sundried tomatoes, chopped
1 cup (250 ml) Kénogami, grated
3 tbsp. (45 ml) rosemary, chopped
3 tbsp. (45 ml) oregano, chopped
1 tbsp. (15 ml) thyme, chopped
6 garlic cloves, sliced
Salt and freshly ground pepper

Preparation
In a small bowl, mix the fennel, coriander and caraway seeds together. Set aside.

In another bowl, mix the peppers, tomatoes, cheese and herbs together. Add salt and pepper.

To stuff the leg of lamb, butterfly cut the lamb. Fill with the pepper and tomato stuffing. Tie up with string.

With the point of a long knife, make some incisions into the lamb. Insert the garlic slices into the openings. Rub the lamb with the spice mix.

Preheat the BBQ grill.

Grill over indirect heat for 45 to 50 minutes for rare lamb. The meat temperature should be 63˚C (145˚F) for rare and 70˚C (160˚F) for medium.

Let stand. Then carve the lamb and serve with grilled asparagus.