Ingredients

Scale

1 (5 pound) boneless leg of lamb

For the marinade:

1/2 cup extra-virgin olive oil

2 teaspoons salt

1 teaspoon black pepper

2 tbl Rosemary, chopped

1 tbl thyme, chopped

4 garlic cloves, minced

Juice of one lemon

For the stuffing:

1 (10 oz) bag of fresh spinach leaves

8 oz feta

10 garlic cloves, peeled

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Instructions

Combine the marinade and lamb in a plastic bag and marinate the leg of lamb in the fridge overnight.

Preheat oven to 425.

Remove leg of lamb from plastic bag and stuff the lamb leg with wilted spinach and feta cheese, and roll and tie it to secure with butcher’s twine.

Make small slits on the surface of the lamb and stick in cloves of garlic before roasting at 425 degrees. Roast for about it for 30 minutes or until it has a nice crust on the outside. Then turn the oven temp down to 350 and cook until lamb internal temp reaches 140.

Set on a cutting board and let lamb rest for 30 minutes before slicing