3/4 lb. lean ground pork
3 green onions, chopped
1 egg, lightly beaten
1/2 c. chopped fresh parsley
1 tbsp. minced orange peel
3/4 tsp. ground cumin
1/2 tsp. freshly ground pepper
Salt

PASTRY:

2 tbsp. sugar
1 1/2 tbsp. active dry yeast
1/2 c. warm water (105-115 degrees)
6 c. all-purpose flour
1 tsp. salt
1/2 c. (1 stick) butter, diced
1 1/2 c. milk, room temperature

LAMB:

1 (5 to 6 lb.) leg of lamb, boned and trimmed
3 tbsp. butter, room temperature
2 to 3 lg. garlic cloves, crushed
1 tsp. salt
3/4 tsp. freshly ground pepper
1 tbsp. fresh rosemary, crushed
1 egg yolk
1 tbsp. milk
Fresh mint leaves (garnish)

For Stuffing: Combine all ingredients and blend well. Cover and refrigerate.

For Pastry: Dissolve sugar and yeast in water and let stand until foamy and proofed. Combine flour and 1 teaspoon salt in large bowl. Using your hands, rub diced butter into flour until it is absorbed. Make well in center of flour and pour in yeast and milk. Still using hands, push flour from sides of bowl into center and mix to form dough. Knead several minutes until smooth. Place in lightly oiled bowl and turn to coat. Cover with plastic wrap and let rise in warm area until doubled in size (about 1 hour).

For Lamb: Preheat oven to 450 degrees. Set butterflied lamb, skin side down, on working surface. Pound to flatten slightly. Mix 3 tablespoons butter, garlic, 1 teaspoon salt, and 3/4 teaspoon pepper to a paste. Rub half thoroughly into lamb. Spread with stuffing and reshape leg. Sew closed with kitchen string; tie crosswise at 1 inch intervals and twice around length to hold stuffing. Rub outside with remaining butter mixture, then rub with rosemary. Set on rack in roasting pan and roast 20 minutes. Reduce oven temperature to 350 degrees and roast an additional 40 minutes. Let cool, then remove string and brush off excess rosemary.

Lightly oil shallow roasting pan. Knead dough once again. Roll out enough dough on lightly floured surface to make rectangle 1/4 inch thick, large enough to enclose lamb completely with 1 inch overlap. Set lamb on one end of rectangle. Beat yolk with milk and brush some on edges of dough. Fold dough over lamb. Press seams together; trim and reserve excess dough. Set seam side down in roasting pan and brush with some of yolk.

Preheat oven to 450 degrees. Roll excess dough into long thin ropes. Make braid long enough to go around top perimeter of lamb. Brush with yolk mixture. Bake until pastry sets, about 15 minutes. Reduce oven temperature to 300 degrees and bake until meat thermometer inserted in thickest portion registers desired degree of doneness, about 130 degrees for medium rare (about 20 to 30 minutes more). Transfer to heated serving platter and garnish with mint leaves. Let lamb stand several minutes before slicing.