Roast Lamb Stuffed with Spinach
Rinse lamb, pat dry and cut a pocket on the side. Rinse spinach and cut out hard stalks, place wet into the pan and saute briefly. Drain well in a colander and chop finely. Peel garlic and squeeze through the garlic press. Combine garlic with olive oil and lemon juice and brush meat with the mixture. Combine spinach with finely chopped cheese and pine nuts, season with salt and pepper. Stuff meat with spinach mixture and tie with a kitchen string. Add olive oil marinade and lamb stock to a large roasting pan and top with lamb. Roast in preheated oven at 175°C (approximately 350°F) for about 1 1/2 hours. Rinse parsley and chop finely. Combine with mustard and 2 tablespoons of olive oil and brush meat with the mixture. Roast for 30 minutes more.
Peel and rinse potatoes, pat dry and halve lengthwise. Arrange on a greased baking sheet and drizzle with 2 tablespoons of oil, roast for about 40 minutes in the oven.
Peel and slice carrots, add to the lamb pan 30 minutes before the end of cooking.
Remove lamb from the oven, wrap in aluminum foil and let rest for 10 minutes. Slice meat and arrange on plates. Serve with roasted potatoes and carrots.