Wash the potatoes, cut in half lengthwise and using a spoon scoop out part of the flesh.
Put the potatoes in a pan lined with parchment paper, drizzle with some olive oil, season with salt and freshly ground pepper and bake in a preheated oven at 180ο C, top and bottom, for 20 minutes.
On a cutting board and using a sharp knife cut the leg of lamb into small bite-sized pieces and put them in a bowl.
Heat up a large non-stick skillet on high heat and then add the olive oil.
Saute the lamb for 3-4 minutes until golden brown on all sides and season with salt and freshly ground pepper.
Add the salted butter with the vegetables; the finely chopped green onions, garlic, leek, red pepper and carrot and continue to saute for another 2-3 minutes.
Pour in the white wine and the chicken broth and once the liquids have reduced, remove the skillet from the heat, add the lemon juice and zest and stir one last time.
Put the lamb with the vegetables in the potatoes, put the potatoes back in the non-stick pan and continue to cook in a preheated oven at 180ο C, top and bottom, for 40-45 minutes.
While the potatoes are baking put all the ingredients for the paprika dip in a bowl; the cream cheese, olive oil, sweet paprika, sweet bukovo and pickles and then stir well to combine.
Once the potatoes stuffed with the lamb and vegetables are ready, remove from the oven and serve with 1-2 teaspoons of the paprika dip on top of each potato.