How about a bread stuffing like you would do for turkey, but seasoned with parsley oregano garlic and rosemary?
Linda C

I've always done it with my own stuffing mixture - the same as I do for chicken. No particular recipe but it goes something like this:

Mix together some fresh bread pieces (about 4 slices bread broken up small), a chopped onion, a teaspoon or so of commercial dried "mixed herbs" (or use sage, thyme, parsley, rosemary or whatever you like in any combination - 3 times as much if using fresh), a garlic clove, chopped (optional), a beaten egg and enough milk to make it stay together. I often use lemon savory which gives a nice flavour to it.

Diane, the olive stuffing I used in the boned chicken legs yesterday would also work well with lamb.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

Boneless Leg of Lamb Stuffed
============================
6 or 7 pound leg of lamb, boned

Olive Oil
1/2 cup fine bread crumbs
3 tablespoons parsley
2 tablespoons butter
2 teaspoons finely grated lemon zest
1 clove of garlic minced
1 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
fresh ground pepper
. Rub roast with olive oil.

Combine bread crumbs adn all other ingredients and mix well. Spread
over inside of lamb and tie up.

Roast on rack in shallow pan uncovered at 325°F until desired doness.
We like ours rare so I would remove it from the oven around 125° to
130°F.

Let rest for 10 minutes.

I just received this recipe from WmS:

Roasted Leg Of Lamb
Ask your butcher to bone and butterfly the lamb, which involves cutting the meat almost all the way through so it can be opened up to lie relatively flat, like a book. Our Green Pea Puree is the perfect accompaniment to the roasted lamb (see related recipe at right).

3 garlic cloves, finely minced
3 Tbs. chopped fresh mint
3 Tbs. chopped fresh oregano
2 Tbs. olive oil, plus more as needed
1 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
1 boneless leg of lamb, about 4 lb., butterflied
2 Tbs. wild game demi-glace
1/2 cup chicken stock
2 Tbs. unsalted butter

Preheat an oven to 350°F.

In a small bowl, combine the garlic, mint, oregano, the 2 Tbs. olive oil, the 1 tsp. salt and pepper. Place the lamb on a work surface and spread the herb paste evenly on the meat. Roll up the lamb and tie with kitchen string at 2 to 3-inch intervals.

In a roasting pan over medium-high heat, warm enough oil to coat the bottom of the pan. Add the lamb and brown on all sides, 4 to 5 minutes per side. Transfer the pan to the oven and roast, turning the lamb every 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare, about 1 hour. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes.

Skim the fat from the pan and set over medium heat. Add the demi-glace and stock and cook, stirring to scrape up the browned bits from the pan bottom. Strain the sauce into a saucepan, set over medium heat and cook until thickened, about 5 minutes. Whisk in the butter 1 Tbs. at a time, and season with salt and pepper.

Snip the strings and thinly slice the lamb across the grain. Arrange on a warmed platter and pass the sauce alongside. Serves 8 to 10.

Williams-Sonoma Kitchen

Whatever ingredients you decide to use for your stuffing? Try using sourdough bread for the cubes!! You will be delighted with the taste! I take 1 loaf & remove the crusts, then cut in med. size cubes. I then take HALF of the cubes and bake them in the oven until toasty but not hard. Using both the soft & toasted cubes proceed with your ingredients. Also-I process the crusts to a large crumb & add them too-flavor is tasty!
Another 'goody'...make up a marinade in a baking pan large enough for your lamb. Place 1-2 sticks of softened butter (depending how big your meat is), in your food processor. Add the juice from 2 fresh lemons, and grated lemon rind from the 2 lemons. Add 2 large garlic cloves, 1/2 cup of FRESH mint as well as 2 Tbs rosemary. Process until it's a creamy paste. Place lamb in cake pan & rub the paste all over the salt & peppered meat. Let stand for 2 hours before roasting. Place lamb in roaster pan and halfway thru the roasting time-use remaining paste to brush on the lamb again.
DELISH!