Prep Time : 1 hour and 0 minutes Cook Time : 1 hour and 0 minutes Serves 8

Preheat oven to 375 degrees Fahrenheit.

Cut the top off of the head of garlic to expose the the flesh. Place on a square of foil and drizzle with olive oil. Wrap foil tightly around garlic and roast in preheated oven for 45 min - 1 hour until flesh is nice and soft. Remove flesh from paper like casings and mash with a fork until roasted garlic resembles a paste.

Meanwhile: remove any wrapping from leg of lamb. Rinse and pat dry. Season the outside of the leg of lamb with salt and pepper.

Combine butter, minced herbs, garlic paste, salt, pepper and cayenne pepper in a bowl until combined.

Open up the leg of lamb and pat dry with a paper towel. Spread butter mixture evenly over the inside of the leg of lamb. Roll lamb back up to contain the butter mixture inside the leg of lamb and tie leg securely with cooking twine, so that leg stays firmly together.

Heat a large saute pan or dutch oven over medium high heat. Add canola oil. When pan and oil are hot add leg of lamb and brown on all sides.

Remove lamb from pan and place on a rack in a roasting pan. Roast at 375 until center of roast registers 125 degrees for medium rare, 140 for medium, and 150 for medium well (about 45 minutes - 1 hour)

Remove pan from oven and tent with foil for 10 minutes. Slice and serve.