Preheat the oven to 185°C. Combine all the stuffing ingredients in a bowl
Open out the lamb, skin side down. Remove any sinew, being careful not to cut holes in the meat. Season. Spread the stuffing over the lamb leaving a 2cm border. Roll up tightly. Tie with string at 2cm intervals. Transfer to a roasting dish. Sprinkle with the chopped herbs.
Roast for about 1 hour for every kg of meat and stuffing or until the internal temperature of the lamb reaches 65-68°C for medium or 75°C for well done.
To make the verde sauce, place all ingredients in a food processor and blend well.
Remove the lamb to a warm platter, tent with foil and rest for 20 minutes. Remove the string and slice. Serve with the verde sauce, roast potatoes and your favourite green vegetables.