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1
Marinade: In a small bowl, mix together 1/4 cup of freshly squeezed lemon juice, 1/2 cup olive oil, 1 teaspoon zaatar mix and 3 cloves of garlic, crushed and minced.
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2
Season the trimmed leg of lamb with salt and pepper, to taste, and put it into a resealable plastic bag.
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3
Pour in the marinade and seal the bag.
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4
Refrigerate and let sit as long as you can, even overnight.
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5
Light the grill, putting the coals all on 1 side.
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6
Stuffing: Put the remaining garlic cloves in a food processor and pulse until coarsely chopped.
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7
Add the feta and pulse just to break it up, then slowly drizzle in just enough olive oil so the consistency is just barely creamy but not too loose (about 1/4 cup), stopping to scrape down the sides.
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8
Add the blanched spinach, 1 tablespoon of the zaatar spice mix, 1 tablespoon of lemon juice, 1 teaspoon salt and a little black pepper, and mix until blended but still a little chunky.
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9
Take the lamb out of the marinade and pat it dry with paper towels.
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10
Sprinkle the inside with lemon zest and fresh thyme, then add a layer of arugula leaves.
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11
Carefully spread stuffing over the inside of leg, being careful not to spread it all the way to the edge.
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12
Grab the end closest to you and slowly roll the leg up.
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13
Tie well with butchers twine.
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14
Liberally sprinkle the outside of the lamb with shawarma spice.
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15
Put the lamb directly over the coals on the hot side of the grill and sear it quickly, until the outside develops a nice crust, maybe 2 minutes per side.
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16
Then move the lamb away from the coals, cover the grill and let it cook for 45 minutes or so, checking after 30 minutes and turning several times.
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17
When the lamb is done, take it off the grill, put it on a cutting board and let it rest for about 10 minutes.
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18
To serve, cut in 1 1/2-inch thick slices, and arrange on a serving platter, making sure to remove any pieces of twine.
