Roasted Leg of Lamb with Merguez Vinaigrette

Ingredients

• 1 boneless leg of lamb (4 to 5 pounds)--trimmed, rolled and tied
• Salt and freshly ground black pepper
• 1 pound merguez or hot italian sausage, casing removed and crumbled
• 1 cup diced onion
• 1 ripe roma tomato, cored and diced
• ½ cup diced fennel
• ½ cup diced carrot
• ½ cup sherry wine vinegar
• ¼ cup basil leaves, chopped
• 15 oregano leaves, chopped
• ⅛ teaspoon red-pepper flakes

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