Lamb is one of my favourite things to cook. One day I shopped at my usual organic butcher and there begging me to take it home was a butterflied (gigot) lamb leg. Of course I had to obey. My mind was all awhirl with ideas but none which appealed. I thought, "What does one do with a Butterflied Lamb Leg??? Stuff it of course"..... Next question, "Stuff it with what?" Here, Ladies and Gents is where creative juices are allowed to flow freely. Reaching deep into the recesses of creativity, I came up with the following recipe for goodness, prepared and served it to a close friend with a critical palate, and a taste for good blend of herbs and seasonings. (Of course the Chocolate-Glazed, Hazelnut Mousse Cake, was inducement enough ). You may want to serve a "simply perfect" Koongoora Hill, Shiraz Cabernet from Penfolds. They boast it to be Australia's finest, rich heritage of winemaking tradition and experience since 1844. Whether you serve wine with your dinner, or not, do prepare and serve this delicious creation; I promise you won't be sorry . Please note for richness of flavour, all herbs used are fresh, not dried.