Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***stuffing***
   2      cups          al dente cooked bulgur
   6      cloves        garlic -- minced
   1      large         onion -- chopped
   2      stalks        celery -- chopped
   1      large         bell pepper -- seeded and chopped
   6      small         fresh hot chilies -- seeded and minced
     1/3  cup           minced fresh parsley
   1      tablespoon    minced fresh dill weed -or-
   1      teaspoon      dried dill weed
     1/2  teaspoon      ground cumin
   6      tablespoons   fresh lemon juice
   1      teaspoon      grated lemon peel
   1                    bay leaf
     1/3  cup           pine nuts
     1/3  cup           currants
   2                    eggs -- lightly beaten
   1      teaspoon      sugar
                        salt and coarsely ground black pepper -- to taste
   8      pounds        leg of lamb -- * see note
                        ***marinade***
   1                    fresh lemon juice
     1/4  cup           sugar
     1/4  cup           olive oil
   1      tablespoon    minced fresh dill weed -or-
   1      teaspoon      dried dill weed
   4      cloves        garlic -- finely minced
     1/4  teaspoon      cayenne
   1                    bay leaf
   1      teaspoon      dry mustard
     1/2  teaspoon      mixed dried herbs -- Italian seasoning
     1/2  tablespoon    paprika
                        salt and fresh ground black pepper to
                        taste
     1/2  cup           beef broth
                        lettuce leaves -- tomato wedges, and
                        lemon slices -- (optional)

Preparation:

Combine all of the ingredients for the stuffing and pack them firmly into the leg of lamb. Truss shut with bamboo or metal skewers. Mix all the ingredients for the marinade together exceedingly well. Put the stuffed leg of lamb in a deep dish, pour the marinade over, and rub it into the meat on all sides. Refrigerate overnight, turning and rubbing several times. To bake, place the lamb in a roasting pan with a tight fitting lid. Mix the broth with the remaining marinade and pour over the leg of lamb. Bake at 350Ffor 1 1/2 hours or until the meat is exceedingly tender. Remove the lid during the last 20 minutes and turn the heat to 400 degrees to brown.