For 10 to 12 people.  Have the butcher bone the lamb, leaving it in one piece so it can be rolled around the stuffing. It can be served with cut baked potatoes flavored with garlic and thyme.

 6 to 8 lbs leg of lamb, boned (reserve the bones)
1 large onion, finely chopped
6 shallots, finely chopped
6 garlic cloves, finely chopped
3 cups of fresh parsley, finely chopped
1/2 cup fresh basil, finely chopped
2 sprigs fresh thyme, leaves only
1 tsp fresh rosemary, finely chopped
1 cup bread crumbs
4 Tbsp olive oil, salt and pepper

• In a large bowl, mix the onion, shallots, garlic, herbs and bread crumbs.
• Stir in the oil and season with salt and pepper.
• Spread the stuffing on the lamb, roll it up, and tie with string in several places to hold it close.
• The above steps can be done the day before.
• The flavors of the herbs permeate the meat.

Cooking liquid

3 small carrots, peeled and diced
1 small onion pricked with 3 cloves
1 sprig of fresh thyme, 1 bay leaf, sprig of rosemary
1 Tbsp of dried thyme to sprinkle on roast

• Prepare the cooking liquid by placing the carrots, onion, herbs and lamb bones in a deep pot.
• Barely cover with water and cook over high heat for about 2 hours.
• Strain and refrigerate.
• These steps also can be done the day before.
• Skim the fat from the stock.
• Preheat the oven to 425°F
• Pour the cooking liquid into a large roasting pan (or continue to reduce on top of the stove).
• Douse the lamb with olive oil and sprinkle with thyme.
• Season with salt and pepper.
• Roast the lamb for 15 minutes, reduce the heat to 350°F, and continue to cook for about 1 hour or more (meat thermometer reading 140°F for medium rare).
• To serve, cut in thin slices and cover with the cooking liquid.