Roast Lamb Stuffed with Feta and Spinach

• 1 boneless lamb leg roast (3 lb./1.4 kg)
• 3 cloves garlic, minced
• 2 Tbsp. Kraft Extra Virgin Olive Oil Greek Feta Dressing, divided
• 1 cup loosely packed baby spinach leaves
• 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper

1. Heat oven to 325 degrees F.
2. Place meat, cut side up, on work surface; press garlic into meat, then brush with 1 Tbsp.
3. dressing.
4. Place spinach leaves down centre of meat; top with cheese.
5. Roll meat, starting at one long side and rolling up so longest cut ends join up.
6. Tie closed with butcher's twine, completely enclosing the filling.
7. Bake 1-1/4 hours or until meat is done (160 degrees F), brushing with remaining dressing after 45 min.
8. Remove from oven.
9. Let stand 10 min.
10. before slicing to serve.

garlic, dressing, baby spinach leaves, oregano

Taken from www.kraftrecipes.com/recipes/roast-lamb-stuffed-feta-spinach-185752.aspx (may not work)