So never made a leg of lamb before. After doing a bit research, I want to do the follow:
Make a rosemary, lemon peel and garlic "rub". Butterfly the leg, marinate with rub, s/p and olive oil. Marinate overnight. Day of dinner make a stuffing of feta, pistachio, parsley and golden raisins. Stuff in center of lamb, roll up tied up and roast. Use pan juice to make gravy.
Does it sound too busy? Too much stuff?
I was thinking of serving it with a potato/sweet potato gratin and baby green beans sauteed in brown butter.