To prepare a stuffed leg of lamb with balsamic fig basil sauce, first you will need to prepare the meat. Cut the lamb leg into 12 inch (1.27 centimeters) thick strips. Place the strips on the cutting board and season with salt and pepper to taste. Heat the olive oil over medium-high heat. Add the chopped garlic and saute until the garlic is fragrant, about 1 minute. Stir in the thyme, rosemary, oregano, and paprika and cook, scraping up any browned bits from the bottom of the pan, for about 5 minutes. Remove from heat and set aside to rest for 10 minutes before serving.