1. Prepare the stuffing

In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and cook until softened, about 5 minutes. Add the minced garlic sage, thyme, 1 teaspoon salt and ½ teaspoon pepper and cook for an additional minute.   Remove from heat.

Fold in the cooked wild rice, dried cherries and chopped hazelnuts.

Pour the chicken broth over the mixture and stir to combine. Stir in the egg and fresh parsley.  Set aside.

2. Prepare the leg of lamb

Preheat your oven to 425°F (220°C).

Open the trimmed, butterflied leg of American lamb so it is flat on a work surface..  Sprinkle the inside surface with 1/2 the rosemary, thyme, salt and pepper.  

Spread the prepared stuffing evenly over one 1/2 the surface of the lamb. Carefully fold the lamb back up, securing it with kitchen twine in four places.  Tuck any stuffing that spills out back into the meat.  

Sprinkle the rest of the rosemary, thyme, salt and pepper on the top of the lamb roast.

3. Roast the lamb

Place the stuffed leg of lamb in a roasting pan.

Roast in the preheated oven for about 90 minutes or until the internal temperature reaches 145°F (63°C) for medium rare, 160°F (71°C) for medium, or 170°F (77°C) for welldone.

4. Rest and serve

Remove the lamb from the oven and let it rest for about 15 minutes before slicing. This allows the juices to redistribute and makes for easier carving.

5. Garnish and enjoy

Slice the roasted lamb into thick slices and serve with the stuffing. Garnish with additional fresh herbs if desired.