This video from our mates at Chefs Roll shows just how sexy a classically stuffed, rolled, trussed and roasted leg of lamb can be. Chef Mikel went with a spring-season flavor profile, with fresh peas and chanterelle mushrooms as the stuffing, and a bright, briny caper salsa verde for the sauce. Yum! Sliced tableside or at a banquet carving station, it’s easy on the eyes and on the palate.
