Rolled Lamb with Fresh Herbs

Who doesn't love a leg of lamb ... slow roasted on the bone or a perfect de-boned one, tightly rolled and easy to cook, slice and with no waste?  Here is the most simplest way to cook this mighty meat.  It is delicious and something you can be guaranteed will turn out perfect every time.  Suitable for 2 foodie lovers and cooked to medium.

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Rolled Lamb with Fresh Herbs

2 tbsp fresh rosemary
2 tbs fresh thyme
2 tbs fresh origanum
1 tbsp butter
900g boneless leg of lamb, rolled in a sock
Olive oil
1 tsp salt
1/2 pepper
1/4 cup white wine

Preheat oven to 200'c.
In a mini processor, whizz herbs and butter to make a paste.
Rub lamb with oil and season with salt and pepper all over.
On the top rub herb butter and press down to form a crust.
Place lamb on a lightly oiled baking sheet, herb side up.
Pour wine into pan.
Cook for 20 min.
Reduce oven temperature to 150'c.
Cook for a further 30 min.
Test with a meat thermometer, temperature should be 66'c for medium lamb.
Remove from pan, cover with foil and rest for 10 min.
Cut and serve with a lovely rich rosemary gravy.