Let 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

For Stuffing: Slice spinach very thinly. Squeeze dry. Transfer to colander and sprinkle with 1 tablespoon salt. Let stand 1 hour. Squeeze again to remove all remaining moisture.

Heat oil in large skillet over medium-high heat. Add onion and saute until soft, about 10 minutes. Add spinach and parsley and saute about 2 more minutes. Remove from heat and cool 5 minutes. Stir in bread crumbs, egg, dillweed, oregano and pepper.

For Lamb: Preheat oven to 400 degrees. Place lamb skin side down on work surface. Flatten slightly. Combine 1/4 cup oil, lemon juice, garlic, oregano, salt and pepper in small bowl and beat well with fork. Rub half of oil mixture over top of lamb. Spread spinach mixture over. Arrange feta cubes over spinach. Starting at shank end, fold 1/3 of meat over, then fold leg portion over top (as for business letter). Tie with string, starting at thicker end and using slip-knots, to form roll enclosing stuffing. Close cavities at ends with threaded larding needle. Rub outside thoroughly with remaining oil mixture.

Transfer meat to large roasting pan. Add 1 cup hot water. Roast 30 minutes. Reduce oven temperature to 350 degrees and continue roasting, basting frequently, until meat thermometer inserted into thickest part of meat registers desired degree of doneness (about 2 hours for medium) and adding more hot water to pan as necessary to prevent drippings from burning. One hour before meat is done, arrange potatoes around lamb and baste with drippings.

Transfer lamb to serving platter and let stand several minutes before carving. Arrange potatoes around roast. Discard any fat from pan. Add 1 cup hot water to drippings, scraping up any browned bits. Place pan over medium high heat and warm through. Stain drippings and ladle sauce over meat.