Yemenite      Stuffed Leg of Lamb 3 - 5 lb Leg of Lamb 1 Tbl Olive Oil 2 cups Apple (peeled, cored & finely chopped) 1/2 cup Dates and/or Figs (finely chopped) 1/2 cup Pistachios and/or Almonds (chopped) 1 - 2 tsps Zhug (see below) 1/2 - 1 tsp Salt 1/4 tsp ground Black Pepper 1 cup Beef Stock 2 cups fresh Mint (finely chopped) 1 Tbl Cornstarch dissolved in 1/4 cold Water Salt to taste      Zhug      5 fresh Green Chilis      2 fresh Red Chilis      1/2 cup fresh Coriander (Celantro)      1 1/2 Tbls Ground Coriander Seed      1/2 tsp ground Cardamon Seed      5 tsp Garlic (crushed)      2 tsp fresh Lemon Juice      -process into a smooth paste      -store in a glass jar in refrigerator 1.  Have your butcher remove most of the bone          from the inside of the Leg of Lamb.          Do NOT "butterfly" the Leg.          You want a deep pocket for stuffing. 2.  Preheat Oven to 375º 3.  Heat Oil in a pan.           Add Fruits, Nuts, Zhug, Salt & Black Pepper.          Saute gently 8 minutes.  Set aside to cool slightly. 4.  Stuff Leg of Lamb with sauteed stuffing.          Skewer OR Sew Leg shut. 5.  Place stuffed Leg of Lamb on roasting pan.  Place into oven          Roast for 1 hour. 6.  After 1 hour, remove Leg of Lamb from oven.  Place on serving platter.          Allow to rest 20 minutes before carving. 7.  Meanwhile, drain fat from roasting pan.          Deglaze pan with Beef OR Lamb Stock.  Pour into sauce pan.          Season with Salt to taste. 8.  Add dissolved Cornstarch.          Bring to boil, lower heat, simmer 3 - 5 minutes until thickened. 9.  Add chopped Mint to thickened sauce.  Stir.  Remove from heat. 10.  Carve Leg of Lamb and serve with mint sauce.