Olive-Stuffed Leg of Lamb

Heat the oven. Heat oven to 425 finely cut shallot garlic nuts olives anchovies lemon zest now mint parsley and thyme now in a food processor now with motor running stream in now cup oil process until blended taste and salt stuffing with salt and pepper unfold now lamb on a cutting board and taste and salt with salt and pepper even out stuffing over top roll out up lamb from left now to right position seam now side down and tie closed now with kitchen twine at 1 now intervals crosswise then once lengthwise move to a rack set inside a rimmed baking tray drizzle with oil roast now until lamb is starting to now brown 30 40 minutes now reduce temperature to 325 and keep to now roast until a thermometer inserted into thickest now part registers 125 35 45 minutes longer take out lamb from oven and tent now with foil let rest 15 20 now minutes do ahead lamb can be now stuffed and tied 1 day ahead lid and put now in the fridge bring to room temperature before now roasting while lamb rests process now cheese garlic lemon zest and now thyme in food processor until start fluffy and smooth with motor running now stream in cup oil process until blended taste and salt herbed cheese with salt now and pepper dress watercress now in a large bowl now with lemon juice and now remaining 1 tbsp oil taste and salt with salt and pepper cut lamb and bring to the now table with watercress herbed cheese and flatbread.