Rolled Stuffed Leg of Lamb        
 

Marinade:
¼ cup extra-virgin olive oil
juice of 2 lemons
1 bay leaf (crushed a little)
¼ teaspoon dried thyme
(or 2-3 teaspoons snipped fresh thyme, or use oregano or both)
2 to 3 cloves garlic (minced)
¼ teaspoon sea salt
½ teaspoon pepper
5 to 6 lbs. boned leg of lamb (butterflied)

Stuffing:
4 green onions (finely chopped)
fresh chives (chopped)
½ cup parsley (chopped)
½ teaspoon dill
2 cloves garlic (minced)
¼ lb. feta cheese (crumbled)
slivers of fresh garlic
sweet Hungarian paprika

Directions:
First combine all ingredients for the marinade, and then marinate the lamb for several hours or overnight. Combine green onions, chives, parsley, dill, garlic and feta cheese. Remove the lamb from the marinade, reserving the marinade. Flatten lamb and spread the stuffing in the center. Fold one side of lamb over the other and tie securely. Place in glass or ceramic baking dish. Pour reserved marinade over. Slash the meat in several places and insert the slivers of garlic. Sprinkle liberally with the paprika. Calculate the cooking time, using 10 minutes per pound of meat as a guide. Microwave on 60-70% power, or until a meat thermometer registers 150 to 160° close to the center. Tent and allow to stand for about 15 minutes before slicing.

To bake in an oven, preheat to 350° . Bake for about 2 ½ hours.