Preheat the oven to 400 degrees F.
In a large skillet, cook the pancetta 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, and 1 teaspoon of the Essence. Stir until well blended. Adjust the seasoning, to taste, with salt and pepper.
Spread the butterflied 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 and sprinkle with the remaining tablespoon of Essence. 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.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1289.16 Kcal (5397 kJ)
Calories from fat	642.92 Kcal
		% Daily Value*
Total Fat	71.44g	110%
Cholesterol	72.04mg	24%
Sodium	2989.72mg	125%
Potassium	149.26mg	3%
Total Carbs	140.08g	47%
Sugars	85.3g	341%
Dietary Fiber	6.66g	27%
Protein	12.35g	25%
Vitamin C	4.9mg	8%
Iron	1.9mg	11%
Calcium	238.7mg	24%

Amount Per 100 g
Calories	333.2 Kcal (1395 kJ)
Calories from fat	166.17 Kcal
		% Daily Value*
Total Fat	18.46g	110%
Cholesterol	18.62mg	24%
Sodium	772.72mg	125%
Potassium	38.58mg	3%
Total Carbs	36.21g	47%
Sugars	22.05g	341%
Dietary Fiber	1.72g	27%
Protein	3.19g	25%
Vitamin C	1.3mg	8%
Iron	0.5mg	11%
Calcium	61.7mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

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