Instructions: In an 11- by 17-inch roasting pan, combine wine, allspice, nutmeg, and bay leaf.

Trim excess fat from lamb. Rinse meat and lay flat, boned-side up. Make cuts about halfway through all the thickest parts of meat. Push cuts open to make meat as evenly thick as possible. Lay lamb flat in pan. Cover and chill at least 2 hours or up to 1 day, turning meat occasionally.

In a 10- to 12-inch frying pan over medium-high heat, stir pine nuts until golden brown, 3 to 4 minutes; pour into a small bowl.

Trim and discard discolored stem ends from mushrooms; finely chop mushrooms. Add the mushrooms, butter, onion, and bell pepper to frying pan. Stir often over high heat until vegetables are well browned, 8 to 10 minutes. Remove from heat and stir in pine nuts, dates, chives, and parsley.

Lift lamb from roasting pan and lay flat, boned-side up. Reserve 1 1/2 cups marinade; discard remaining marinade and bay leaf. Spread mushroom mixture over lamb to within 1 inch of edges. Starting at a narrow edge, roll lamb into a tight log (about 5 by 11 inches). Tie at 2-inch intervals with cotton string. Set in roasting pan.

Bake lamb in a 375 degree oven until a thermometer inserted in center of thickest part reaches 145 degrees, 1 1/4 to 1 1/2 hours. Transfer lamb to a rimmed platter and, keeping it warm, let rest 10 minutes.

Add reserved marinade, broth, and sugar to pan. Stir over high heat, scraping browned bits free, until reduced to 2 cups, about 10 minutes. Add accumulated lamb juices and pour into a bowl.

Cut lamb crosswise into 1-inch-thick slices. Serve with sauce. Add salt and pepper to taste.

This recipe yields 10 to 12 servings.

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