Garlic-and-Herb Stuffed Leg of Lamb

For garlic bulbs, cut off the pointed tips. Place each onion on a piece of aluminum foil; drizzle evenly with 2 tablespoons of olive oil and sprinkle evenly with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Fold in the foil to seal.Bake at 425° C for 30 minutes; allow to cool. Squeeze the pulp out of the garlic cloves; mash and set aside.Whisk together 1/4 cup olive oil, lemon juice, and shallots; brush the inside of the lamb with half of the butter mixture and sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Brush the inside with garlic puree and sprinkle with rosemary, thyme and lemon zest.Roll the lamb into a roll and tie it with string at 1-inch intervals. Place on a wire rack in a baking dish. Brush with the remaining butter mixture. Sprinkle with the remaining 1 teaspoon salt and the remaining 1 teaspoon pepper.Bake at 425 ° for 25 minutes; reduce the oven temperature to 350 ° and bake for 1 hour and 45 minutes, or until the meat thermometer inserted in the thickest part reads 145 °. Let stand for 15 minutes or until the meat thermometer reads 150° (medium-deep-fried). Serve with baby carrots and mushroom rice. Decorate if desired.