Leg of lamb is the traditional main course for celebrations and Sunday dinners in Greek homes. For an extra timesaving step, the leg of lamb can be stuffed, rolled and tied the evening before the dinner, covered lightly with waxed paper and refrigerated. This version also includes oven-roasted potatoes, baked with the lamb and basted with the accumulated drippings. 10 servings.

SPINACH STUFFING:

2 lb. fresh spinach (about 2 lg. bunches), stemmed, rinsed & lightly shaken
1 tbsp. salt
1/3 c. olive oil
1 c. thinly sliced green onion
1/4 c. chopped fresh parsley
1/4 c. dry bread crumbs
1 egg, lightly beaten
1/4 tsp. dried dillweed
1/4 tsp. dried oregano, crumbled
1/8 tsp. freshly ground pepper

LAMB:

1 (7 lb.) leg of lamb, trimmed, boned & patted dry
1/4 c. olive oil
3 tbsp. fresh lemon juice
2 lg. garlic cloves, minced
2 tsp. dried oregano, crumbled
2 tsp. salt
1/2 tsp. freshly ground pepper
4 oz. feta cheese, cut into 3/4" cubes (about 1 c.)
2 c. (or more) hot water
4-5 lg. potatoes, peeled & quartered lengthwise