Roasted Leg of Lamb Stuffed with Herbs and Garlic

Put oven rack in middle position and preheat oven to 350° F. Place the parsley, basil, garlic, chives, olive oil, salt and pepper in a food processor and blend until coarsely chopped. (You may easily do this step by hand. It needn’t be finely minced.)

Open lamb out flat, fat side down, on a work surface and spread the herb mixture evenly over the interior surface of the lamb. Roll the lamb back into its original shape and tie the roast with twine at about 1-inch intervals. Squeeze the juice of both lemon halves over the surface of the lamb. Drizzle the lamb with a little olive oil and sprinkle with salt and pepper.

Roast the lamb until a thermometer inserted about 2 inches into the roast averages 135° to 140° F for medium-rare. (Different parts of the leg cook at different speeds, so insert your thermometer in several places.)

Let the lamb sit for about 15 minutes. Remove the string and carve it into slices.