Mediterranean-Style Stuffed Leg of Lamb

Trim most off fat from lamb. Place lamb, smooth side down, on a cutting board. Sprinkle with garlic, rosemary, thyme, 3/4 tsp. salt and 1/4 tsp. pepper. Drizzle 1 tbsp. oil over and rub into meat along with spices. Cut six 16 inch long pieces of kitchen string. Lay 5 of the strings parallel to each other, spacing 2 inches apart, on a flat surface. Lay remaining string horizontally across the middle of the other strings. Place the lamb, smooth side down, onto center of strings. Shape lamb into a roast. Tie up lamb securely with strings. Sprinkle with remaining 1/4 tsp salt and 1/4 tsp. pepper. Let stand 30 minutes at room temperature. Preheat oven to 400 degrees. Heat remaining 1 tbsp. oil in a Dutch oven over medium heat. Add lamb and brown well on all sides. Transfer pan to the oven and roast about 75 minutes until a meat thermometer registers 130 degrees for medium rare. Transfer lamb to a platter and tent with foil. Let stand 10 minutes. Spoon off fat from pan. Heat remaining pan juices to a boil. Add broth and wine and boil until reduced by a third. Meanwhile, remove strings from lamb and slice thinly, crosswise. Serve lamb with sauce.