Stuffed Provençal Leg of Lamb - Edible Santa Barbara and Wine Country

Ingredients

• Olive oil
• 1 pound baby spinach
• 1 log goat cheese (approximately 6 ounces, cut up into small pieces)
• 8-10 cloves garlic (peeled)
• coarsely ground black pepper
• 1 whole leg of lamb (trimmed of all fat and butterflied but not tied)
• Sea salt
• Herbes de Provence
• 10-12 Roma tomatoes (quartered)
• 2½ cups water (or chicken stock)
• Red wine (for deglazing the roasting pan)