Preheat the oven to 180°C.
To make the stuffing, mix the garlic, seasoning, parsley, shallot, sage, basil, thyme, egg and breadcrumbs together and place in the lamb, fold over and tie with string with sprig of rosemary.
Place in the oven and roast for 90 minutes, take out and rest for 20 minutes somewhere warm prior to carving. Carve and serve with conchiglie pasta and basil leaves.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.