This succulent dish, served to Lynn Crawford at Uptown 21 in Kitchener, Ont., highlights ingredients local to the Kitchener-Waterloo area. The lamb needs time to marinate before roasting, so start a day ahead.
Courtesy of Chef Sam LoBrutto, Kitchener, Ont.
Place lamb in large casserole dish; sprinkle with orange zest. Pour orange juice over top. Cover and refrigerate for 30 to 60 minutes.
In bowl, stir together ramps, parsley and mustard.
Carefully rinse zest and juice from lamb; pat dry with paper towel.
Place lamb on work surface, opened like book and with one long edge facing you. Sprinkle with salt and pepper. Spoon ramp mixture onto middle of lamb saddle, packing tightly.
Starting with long edge closest to you, roll lamb around filling; tie together with butcher twine in 3 or 4 places. Roll in plastic wrap and refrigerate overnight.
Remove lamb from refrigerator; unwrap and place in roasting pan. Allow to sit at room temperature for at least 1 hour.
Roast lamb for 30 minutes in a 425ºF (220ºC) oven. Reduce temperature to 375°F (190°C) and continue to cook for an additional 40 to 50 minutes, or until instant-read meat thermometer inserted into thickest part of meat reads 160ºF (70°C).
Let lamb rest at least 15 minutes before carving.