准备

Make the stuffing

• Position a rack in the center of the oven and heat to 350°F. Arrange the bread in a single layer on a large rimmed baking sheet and toast until just crisp, 10 to 15 minutes. Cool to room temperature.
• Measure 2/3 cup of the orange juice into a small bowl. Add the currants and soak until soft, 25 to 30 minutes. Strain the currants over a bowl, pressing on them to extract more liquid. Reserve the liquid and currants separately.
• 用中火加热大煎锅中的油。加入洋葱和大蒜，煮熟，偶尔搅拌并根据需要调节热量，直到非常柔软但不褐色约8分钟。转移到一个大碗中。加入面包，醋栗，皮，开心果，薄荷，牛至1茶匙。盐和1/4茶匙。胡椒。在一个小碗中，搅拌肉汤，鸡蛋和保留的醋栗浸泡液，然后倒在面包混合物上。扔好，让静置5分钟，然后再次折腾。盖上至少30分钟，最多1天。

包裹羔羊

• 拍打羊羔腰干燥，并用盐和胡椒粉调味。将腰部堆叠在另一个上。
• Lay a length of plastic wrap on a work surface so that it measures at least 20×20 inches; overlap a couple of pieces of plastic wrap as needed. Shingle the grape leaves (allow a good overlap) with the smooth sides down into a 14×14-inch square. (If the meat seems larger, add more leaves to accommodate.) Press the stuffing mixture onto the leaves, leaving a 1-1/2-inch border on the top and bottom and 1 inch on each side. Position the stacked lamb loins on the center of the stuffing. Lift the plastic to help wrap the grape leaves and stuffing around the lamb and continue to roll like a sushi roll, encasing it completely. Tuck in the ends of the grape leaves, then wrap the roll tightly in the plastic wrap, twisting the excess plastic on each end tightly to compress the roast. Tuck the twists under the roast to keep snug. (if it feels loose, wrap it tightly in another layer of plastic wrap.) Refrigerate for at least 1 hour and up to 1 day. Longer is better as it helps firm everything up.

烤羊肉，做酱汁

• Position a rack in the center of the oven and heat to 375°F. Line a roasting pan with parchment (for easy cleanup) and set a rack in it.
• Remove the plastic wrap from the lamb, and pat the leaves dry with paper towels. Tie the roast with butcher’s twine in about 5 even intervals. Place the roast on the rack and brush the grape leaves with olive oil.
• Roast to medium rare (120°F), 45 to 60 minutes (begin checking early). Let rest for 15 minutes.
• 在食用之前，将薄荷，欧芹，大蒜，柠檬皮和果汁结合在一起。在油中搅拌以制成浓稠但可倒的酱汁。调味盐。
• Slice the roast with a very sharp knife (serrated is best here) into thick slices, removing the twine as you go. Serve topped with the herb sauce.