Boned Leg of Lamb Stuffed with Tapenade

Name: Boned Leg of Lamb Stuffed with Tapenade
Ingredients: 3/4 cup Nicoise olives, pitted; 3/4 cup whole almonds; 6 anchovy fillets; 3 tablespoons capers, rinsed; 1 head garlic, cloves separated; 3 tablespoons olive oil; 1 butterflied leg of lamb (5 to 6 pounds), trimmed of excess fat; Coarse salt and freshly ground pepper; 3/4 cup all-purpose flour; 2 large eggs, lightly beaten; 1 cup plain breadcrumbs, preferably homemade; 1 cup dry white wine; 1 to 1 1/2 cups homemade or low-sodium canned chicken stock