Stuffed Leg of Spring Lamb
For carving tableside, leg of lamb looks best if the shank bone is left in. For the stuffing, use country-style white bread or an Italian loaf with a light crumb; otherwise your stuffing will be heavy. You can make the lamb broth called for below with the bones and trimmings from the leg. Or you can use dry white wine or an easy mushroom broth made by soaking a small handful of dried porcini mushrooms in 1 1/4 cups of hot water for about 30 minutes. More Amazing Lamb Recipes
Spring lamb is fairly delicate in comparison with older lamb and calls for a certain elegance in the wine, whether it be white or red. Chef Paul Bertolli selected a mature Chianti Classico from Badia a Coltibuono made from 90 percent Sangiovese grapes for its refinement and sweet, cedary aromatics. An older French red Burgundy or California Pinot Noir would be another good marriage.