Smoked Leg of Lamb Roulade & Stuffing Recipe | Char-Broil New Zealand

Ingredients

• For the Brine
• 3.8 litres cool water
• 1 cup salt
• ¾ cups granulated sugar
• fresh sprigs of rosemary and thyme
• 2 tablespoon peppercorns
• 1 tablespoon cumin seeds
• 2 cinnamon sticks
• For the Lamb
• 4 cups homemade sourdough stuffing, fully prepared
• 1 boneless leg of Lamb (4-5 pounds), thoroughly trimmed and butterflied
• 2 tablespoons olive oil, plus additional for basting
• 2 tablespoons freshly grated orange zest
• 2 tablespoon garlic powder
• salt and coarsely ground black peppercorn, to taste
• 450 g prosciutto, finely sliced