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1
For the lamb: Remove the lamb from the refrigerator 30 minutes before cooking.
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2
Warm 2 tablespoons of the olive oil in a large saute pan over medium-high heat.
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3
Add the garlic, rosemary, pepper flakes and walnuts.
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4
Toast until fragrant and beginning to brown.
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5
Add the chopped spinach and 1/2 teaspoon of the salt, and cook until wilted.
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6
Stir in the raisins.
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7
Preheat the oven to 350 degrees F.
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8
Spread the lamb out flat, fat-side down, on a board in front of you.
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9
If it is still very thick, gently pound it to an even, 1-inch thickness.
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10
Sprinkle with 1/2 teaspoon of the salt and the 1/2 teaspoon pepper.
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11
Spread evenly with the mustard; distribute the spinach mixture over the mustard.
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12
Starting from one side, roll up the lamb with the filling inside so that it maintains the shape of the leg.
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13
Tie with butcher's twine at 2-inch intervals.
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14
Season the outside with the remaining 1/2 teaspoon salt.
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15
Wipe out the saute pan and add the remaining tablespoon olive oil.
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16
Place the pan over high heat and allow it to get hot.
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17
Place the lamb in the pan and sear it on all sides until golden brown all over, about two minutes per side.
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18
Transfer the lamb to a rimmed baking sheet or a roasting pan and roast until the internal temperature registers 135 degrees F on an instant-read thermometer, about 1 hour 15 minutes.
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19
Remove to a cutting board and rest for at least 15 minutes before slicing.
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20
While the lamb is roasting, prepare the gremolata: In a small saute pan, heat the olive oil over medium-high heat.
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21
Add the panko and cook, stirring regularly, until golden brown.
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22
Add the parsley, lemon zest, pepper flakes and salt.
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23
Toss and set aside to let the flavors mingle.
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24
Serve the sliced lamb with a sprinkling of the breadcrumb gremolata.
