1Preheat the oven to 325ºF. In a medium skillet, heat 1 tablespoon olive oil on medium heat. Add the onion and garlic and sauté over medium heat for 3 minutes. Mix in the spinach, basil, sundried tomatoes, pine nuts, and 1 teaspoon lemon pepper. Cook for additional 2 to 3 minutes until the spinach is wilted. Mix in the feta cheese, remove from the heat, and set aside.
2Remove all visible fat from the meat and slice halfway through the roast, down the center lengthwise. Cover it with plastic wrap and with a meat mallet pound the meat to 1-inch thick.
3Place the filling down the center of the meat. Roll it up and tie it with string at 2-inch intervals. Brush the roast with remaining 1 tablespoon olive oil and sprinkle it with the remaining 1 teaspoon lemon pepper.
4Place the roast on a rack in a roasting pan and roast to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium, or 170ºF for well. Cover and let the roast stand for 10 minutes before carving. (The internal temperature will rise approximately 10 degrees.)
Recipe and image provided by the American Lamb Board