4 slices bacon, crumbled
1 c. finely chopped onion
1/4 lb. mushrooms, sliced
1 clove garlic, minced
2 tbsp. chopped fresh parsley
3/4 tsp. basil, divided
1/2 tsp. thyme, divided
1/2 tsp. rosemary leaves, crushed
1/2 tsp. grated lemon peel
1/4 tsp. pepper
1 c. cooked rice
2 tbsp. raisins
1 (7 lb.) leg of lamb, boned, rolled & tied
1 tbsp. butter, softened

Cook bacon over medium heat until crisp; remove to paper towel. Drain off all but 2 tablespoons of drippings. Add onion. Cook, stirring until soft (5 minutes). Add mushrooms, garlic, parsley, 1/2 teaspoon basil, 1/4 teaspoon thyme, 1/4 teaspoon rosemary, lemon peel and pepper. Cook until mushrooms are tender. Remove from heat. Stir in rice, raisins and bacon, let cool.

Preheat oven to 325 degrees. Untie lamb and unroll. When rice mixture is cool, spoon it down center of meat. Roll up and secure with string. Mix remaining seasonings with butter. Rub mixture over lamb. Place on rack of roasting pan. Roast about 25 minutes per pound or until meat thermometer reaches 165 degrees. Baste every 30 minutes. To serve, cut in slices.