Half Leg of Lamb Stuffed With Roasted Red Pepper and Eggplant Puree

Butterflied a half leg of lamb covered one side with a Lebanese roasted red pepper and eggplant spread and roasted garlic.  Rolled lamb and tied.  Placed on rack in a roasting pan and added to oven at 425F for 10 minutes.  Lowered the temp to 275F and continued cooking for 1 1/2 hour (medium rare).
Served with peas and carrots simmered in an onion broth