Preheat oven to 375˚F. Grease a rimmed baking sheet with cooking spray. Set aside.

In a small bowl, stir together garlic, salt, pepper, goat cheese, rosemary, thyme, and parsley for the stuffed leg of lamb.

Lay lamb out on a flat work surface. Use a meat mallet to flatten any extra thick areas, if needed. You want the leg to be even thickness.

Add the goat cheese filling in a mound lengthwise on one side of the lamb. Roll lamb over the stuffing, tucking the ends in as best as you can.

Use 5 one-foot pieces of twine to tie up the leg of lamb. Slide one piece in underneath the leg of lamb, then tie them off starting from the outer ends and moving inward to the center piece. Make sure the twine pieces are spaced evenly. Use 1 two-foot piece of twine to wrap the roll lengthwise and tie tightly.

Heat 1 Tbsp olive oil in a large cast iron skillet over medium-high heat. Once hot, add lamb and sear on all sides, about 2 minutes per side.

While the meat sears, add root vegetables, rosemary, and olive oil to a medium bowl. Toss to coat the vegetables evenly, then spread in an even layer on the prepped rimmed baking sheet. Season with salt and pepper.

Place skillet with the lamb on the center rack of the oven. Place the pan of vegetables on the rack in the lower third of the oven .

Roast until vegetables are cooked through and the lamb is browned and cooked to desired doneness. This will take about 25 minutes for rare, or 30 minutes for medium rare. The internal temperature of the thickest part of the lamb should be between 130˚F and 140˚F.

Remove from oven and cover lamb loosely with foil, letting it rest at least 10 minutes before slicing and serving. Be sure to cut and discard strings before you slice!

Serve with roasted rosemary root vegetables.