Mediterranean Garlic Lamb Leg

The most important thing to remember about
cooking a lamb roast is to not over-cook it.
Lamb has such wonderful flavor on its own,
and is so naturally tender,
that it is bound to turn out well,
as long as it is still a little pink inside.

Ingredients:
4 teaspoons olive oil, divided
1/4 cup chopped green onions
2 cloves garlic, finely chopped
1 cup spinach leaves, shredded
1/4 cup fresh basil, shredded
2 tablespoons finely chopped sun-dried tomatoes
2 tablespoons pine nuts
2 teaspoons lemon pepper, divided
1/2 cup crumbled feta cheese
4 to 5 pounds American lamb leg, boned and rolled

Directions:
In medium skillet, heat 2 teaspoons olive oil.
Cook onion and garlic for 3 minutes.
Mix in spinach, basil, sun-dried tomatoes,
pine nuts and 1 teaspoon lemon pepper.
Cook additional 2 to 3 minutes until spinach is wilted.
Mix in feta cheese; set aside.

Preheat oven to 325 degrees F.
Remove netting or strings from leg of lamb and open.
Flatten and place stuffing in center of meat;
roll back up and re-tie with string.
Brush with 2 teaspoons olive oil
and sprinkle with 1 teaspoon lemon pepper.
Place leg on rack in roasting pan and roast
in oven for approximately 2 hours
or to desired degree of doneness:
145 degrees F. for medium-rare.
Let roast stand, covered, 10 minutes before slicing.