Ingredients:
* 1 tablespoon lemon juice
* 1 tablespoon honey
* 3/4 teaspoon garlic powder, divided
* 1/2 teaspoon dried thyme, crushed
* 2 to 2-1/2 pounds American Lamb boneless leg roast, rolled and tied
* 1/2 10-ounce package frozen, chopped spinach, thawed and squeezed dry
* 8 green onions, finely chopped
* 2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano, crushed
* 1/2 cup crumbled feta cheese (about 2 ounces)
* 2 tablespoons fine dry bread crumbs

Directions: For rub, combine lemon juice, honey, 1/2 teaspoon garlic powder and thyme. Rub on all surfaces of lamb roast. Combine spinach, green onions, oregano and 1/4 teaspoon garlic powder; mix well. Stir in feta cheese and bread crumbs. Untie lamb roast and place skin-side down on a flat surface. Cut meaty part of roast as necessary to allow it to lie as flat as possible. Do not cut through skin-side of roast. Place stuffing onto roast pressing into meat. Roll up and tie securely. Place on rack in a roasting pan. Roast in 325 degrees F oven for 20 to 25 minutes per pound or to desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Slice and serve.

--Kat Henfey