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For Stuffing:
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Preheat oven to 350 degrees.
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In medium saucepan cook walnuts in boiling water to cover for 3 minutes;drain.
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Arrange on a jelly-roll pan and toast in oven until golden, about 5 to 10 minutes, shaking pan occasionally.
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When cool enough to handle, chop coarsely; set aside.
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In a skillet over medium-high heat, melt butter.
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Cook onions and garlic, stirring occasionally, about 5 minutes.
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In a large bowl combine walnuts,onion mixture and remaining stuffing ingredients.
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*Can be made ahead to this point. Cover and refrigerate until well chilled, at least 4 to 6 but up to 24 hours.
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Open the leg of lamb with cut side up, butterfly fashion.
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Sprinkle with salt and pepper.
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Spoon chilled stuffing onto meat;fold one side over to enclose stuffing.
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Run string lengthwise along lamb and tie to secure.
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Then tie string around meat every 2 inches to form a long meat bundle.
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With point of a sharp knife, cut 1 inch deep slashes along top of lamb and insert garlic slivers.
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*Can be made ahead to this point. Cover and refrigerate up to 24 hours.
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Preheat oven to 450 degrees.
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Rub surface of meat with oil and place it on rack in an open roasting pan.
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Insert meat thermometer into center of meat.
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Reduce oven temperature to 325 degrees and roast for 2 to 2 1/2 hours, or until internal temperature reaches desired doneness; 140 for rare,160 for medium.
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Let stand 10 minutes, slice and serve.
