Preheat the oven to 400 degrees Fahrenheit.

Rub the inside and outside of the boneless leg of lamb with a smashed peeled garlic clove.

Stuff the leg of lamb with your preferred stuffing.

Tie the stuffed leg of lamb securely with kitchen twine.

Sprinkle the meat with chopped fresh rosemary.

Place the stuffed lamb on a rack in a roasting pan.

Roast for 1 hour and 45 minutes to 2 hours, or until the meat reaches an internal temperature of 135 to 140 degrees Fahrenheit.

Remove the lamb from the oven and let rest while you finish the sauce.

Discard the fat from the roasting pan.

Add 1/4 cup of red wine to the roasting pan and deglaze, scraping up any browned bits.

Add 3/4 cup of brown stock or beef broth and reduce the sauce.

Add 1 pound of peeled, seeded and chopped tomatoes and 1 tablespoon of slivered pitted olives to the sauce.

Season the sauce to taste with salt and pepper.

Remove the sauce from the heat and stir in chopped parsley.

Slice the stuffed leg of lamb and serve with the tomato and olive sauce.