Firstly ask your local butcher for a boned saddle of lamb and a few metres of butchers twine
Place in food processer bread and blitz to coarse crumb then add the onion,pecans,dates,eggs and olive oil blitz until it resembles a texture that can be pushed out onto lamb saddle if its to wet add more bread crumbs if it too dry a little water or olive oil.
Spread stuffing mix onto the lamb saddle evenly covering the area well. Then roll it up tight like a swiss roll and proceed to tie with butchers twine.
Heat your BBQ, smoker or oven to 180c and cook until it gets a nice crust on the outer fat layer then reduce temp to 160c until you reach and internal temp of 52c Rare,54c Medium rare,60c Medium we did ours to medium as my family dont like under done :(
For a tutorial on Tying butchers knots just YouTube Butchers knots or trussing meat it will help alot.