New Orleans Style Stuffed Leg of Lamb

1/4 pound bacon, diced
1/2 cup chopped yellow onions
2 1/2 T minced garlic
1 cup plus 2 T extra-virgin olive oil
2 cups fine dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne
5 T minced fresh parsley
4 teaspoons minced fresh oregano
2 large cooked artichoke hearts, trimmed and diced, leaves reserved for another use
1/2 cup grated Romano cheese
1 T fresh lemon juice
1/2 teaspoon finely grated lemon zest
1  bonedless leg of lamb
2 T olive oil

 Preheat the oven to 400 degrees F.

In a large skillet, cook the bacon until the fat is rendered and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. To the fat remaining in the pan, add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add 1/4 cup plus 2 tablespoons of the olive oil, the bread crumbs and salt and pepper and cook, stirring, until lightly toasted and golden brown, about 3 minutes. Add the parsley and oregano, stir, and remove from the heat. Spread on a plate to cool.
In a large bowl, combine the cooled breadcrumb mixture with the cooked pancetta, artichoke hearts, Romano cheese, 1/2 cup olive oil, lemon juice, & lemon zest. Stir until well blended. Adjust the seasoning, to taste, with salt and pepper.
Unroll the leg of lamb, boned side up, on a work surface with the grain of the meat running left to right. Spread the bread crumb mixture across the meat, leaving a 1/2-inch border on all sides. Roll the meat over the stuffing, jelly-roll fashion, and tuck in the ends. Tie with kitchen twine every 2 inches. Rub the olive oil over the surface of the meat. Place in a heavy roasting pan and roast until brown and tender, and an instant read thermometer registers 140 degrees F. for medium-rare, 1 hour to 1 hour and 10 minutes.
Remove from the oven and transfer to a cutting board. Let rest for 15 minutes before carving. To serve, remove the kitchen twine and slice.