Mushroom and tomato stuffed leg of lamb

Stuffing:
1 jar mushroom tapenade
1/3 cup sun-dried tomatoes, cut into strips
1/2 cup toasted pine nuts
1/2 cup dried breadcrumbs
2 cloves garlic, minced
1/2 cup mixed fresh herbs (parsley, mint, chives), chopped
Salt and pepper
5-6 pound boneless, butterflied leg of lamb
Glaze:
3/4 cup Champagne mustard
1/2 cup extra-virgin olive oil
1 tablespoon soy sauce
1 teaspoon dried rosemary
2 cloves garlic, mince

1. Preheat oven to 450 degrees.
2. Combine stuffing ingredients. Spread lamb out in front of you, fat side down. Spread stuffing over lamb, roll up and tie at 2-inch intervals with kitchen string. Place on roasting rack.
3. Combine glaze ingredients and spread on lamb. Roast lamb for 15 minutes. Reduce heat to 375 degrees and cook about 20 minutes per pound for medium rare. The thermometer should read 140 degrees to 150 degrees. Let lamb rest about 20 minutes before carving.