Stuffed Leg of Lamb - Sweet Greek by Christina Xenos

Ingredients

• 1 whole (before deboning, about 5-pound) leg of young spring lamb, deboned and excess fat trimmed
• 2 large garlic cloves, thinly sliced
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sea salt
• 1 teaspoon dried Greek oregano
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cloves
• 1 (12-ounce) package frozen spinach, thawed and squeezed to remove excess water
• 1 cup jarred roasted red bell peppers, such as Mezzetta brand, drained and cut into 1/4-inch chunks