Herb-Stuffed Leg of Lamb with Rice & Garlic

Ingredients

• 1 cup Riceland long-grain white rice, cooked
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• ½ cup chopped fresh parsley
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• ½ tsp salt
• ½ tsp black pepper
• ½ cup feta cheese, crumbled (optional)
• ½ cup toasted pine nuts or chopped almonds
• ½ lemon, juiced
• 1 (4-5 lb) boneless leg of lamb, butterflied
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tbsp Dijon mustard
• ½ cup white wine or chicken broth
• Butcher’s twine for tying