Spinach-Stuffed Lamb

• 3 tablespoons minced garlic
• 1 tablespoon olive oil
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 2 logs (4 ounces each) fresh goat cheese, crumbled
• 3/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1 boneless butterflied leg of lamb (4 to 5 pounds), trimmed
• 3 garlic cloves, slivered
• 3 tablespoons minced fresh rosemary

1. In a small skillet, saute minced garlic in oil for 2-3 minutes. Remove from the heat; stir in the spinach, cheese, 1/2 teaspoon salt and 1/8 teaspoon pepper.
2. Untie lamb and open so it lies flat; flatten to 3/4-in. thickness. Spread spinach mixture over meat to within 1 in. of edges. Starting with a short side, roll up lamb and tuck ends in; tie with kitchen string at 2-in. intervals. With a sharp knife, make slits on the outside of meat; insert garlic slivers. Sprinkle with rosemary and remaining salt and pepper.
3. Place seam side down on a rack in a shallow roasting pan. Cover and bake at 425u0b0 for 1 hour. Uncover; bake 15-30 minutes longer or until browned and a thermometer reads 160u0b0, basting occasionally with pan juices. Let stand for 10-15 minutes before slicing.

garlic, olive oil, spinach, logs, salt, pepper, lamb, garlic, fresh rosemary

Taken from www.tasteofhome.com/recipes/spinach-stuffed-lamb/ (may not work)