Directions
Preheat your oven to 325°F (165°C).
Place a greased wire rack inside a roasting pan and set aside.
To prepare the stuffing, heat half the olive oil (1 tbsp / 9. 3g) in a skillet or wok over medium heat.
Add the scallions and garlic, sautéing for 1-2 minutes until fragrant.
Stir in the spinach, sun-dried tomatoes, basil, pine nuts, and half the lemon pepper (½ tsp / 3g / 0.11 oz).
Cook, stirring occasionally, until the spinach has wilted, about 3 minutes.
Remove the skillet from the heat and stir in the crumbled feta cheese.
Set the stuffing aside to cool slightly.
Unroll your boneless leg of lamb on a clean work surface.
Spread the prepared stuffing evenly over the meat, leaving a small border around the edges.
Carefully roll the lamb back into a tight log to enclose the filling. Secure the roast by tying it with kitchen string every 1-2 inches.
Rub the outside of the rolled lamb with the remaining olive oil (1 tbsp / 9. 3g) and sprinkle with the remaining lemon pepper (½ tsp / 3g / 0.11 oz).
Place the prepared lamb on the rack in your roasting pan.
Roast for 2 hours, or until a meat thermometer inserted into the thickest part of the meat (not the stuffing) reads 130-135°F (54-57°C) for a perfect medium-rare.
Transfer the roasted lamb to a cutting board and tent loosely with foil.
Let it rest for at least 10 minutes before removing the string and slicing.
Slice into thick rounds and serve immediately.
Don't skip the resting period! This crucial step allows the juices to redistribute throughout the meat, ensuring every slice is tender and moist.
