1 1/2 lbs. lean ground lamb from shank
1 egg yolk
2 T. fresh bread crumbs
1/2 C. tightly packed, finely chopped fresh mint leaves
2 t. salt
1/2 t. freshly ground black pepper
3 to 4 lbs. loin of lamb, boned flat (by a butcher)
Fresh mint sprigs for garnish

In large bowl, combine ground lamb, egg yolk, bread crumbs, mint, salt and pepper. Mix with hands until sausage is well combined. Lay out loin of lamb flat and remove skin and any excess fat; if you have two pieces of meat, lay them side by side; arrange on board with fat side down.

Spread mint sausage mixture over center of inside of lamb. If using two pieces, push ends together. Roll up as for a jellyroll and tie securely with string at regular intervals. Weigh finished roast. Allow about 1/2 pound per person. (If it weighs too much for your dinner, cut off a piece and freeze for future use.) Place lamb on rack above roasting pan.

Preheat oven to 350�F.

Roast lamb 20 minutes per pound plus an additional 20 minutes for medium-cooked lamb, until meat thermometer inserted into middle of the chop, not the sausage, registers 145�F. Roast may be held up to 30 minutes in low oven. Remove string from roast and thickly slice lamb. Serve garnished with fresh mint sprigs.