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

LAMB:

1 (5 to 6 lb.) leg of lamb, trimmed and boned
3 tbsp. softened butter
2 to 3 lg. garlic cloves, crushed
1 tsp. salt
3/4 tsp. freshly ground black pepper
1 tbsp. crushed rosemary
1 egg yolk
1 tbsp. milk

Combine all ingredients for stuffing and mix well. Cover and refrigerate until ready to use.

Lamb: Preheat oven to 450 degrees. Set lamb skin side down; pound to flatten slightly. Mix butter, garlic, salt and pepper into paste. Rub half of paste thoroughly into lamb. Spread with stuffing mixture and reshape leg. Sew closed and tie. Rub outside with remaining butter mixture; then rub with rosemary. Set on a rack in roasting pan. Roast 20 minutes at 450 degrees. Reduce heat to 350 degrees and roast 1 hour or until done on meat thermometer. Let set about 15 to 20 minutes before carving.