FIRST STEP: PREPARE THE LAMB

1. Prepare the Lamb Leg:
   Begin by trimming any excess fat from the lamb leg. Using a sharp knife, carefully open the lamb up into a flat, even piece. You may need to ask your butcher to do this for you, or you can do it yourself by butterflying the lamb.
2. Season the Lamb:
   In a small bowl, combine garlic powder, onion powder, cumin, coriander, salt, and pepper. Rub this spice mixture evenly over the lamb to infuse it with flavor.
3. Sear the Lamb:
   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the lamb on both sides for about 3-4 minutes until it is golden brown and aromatic. Remove the lamb from the skillet and set it aside to cool while you prepare the stuffing.

SECOND STEP: PREPARE THE STUFFING

1. Sauté the Vegetables:
   In the same skillet, heat another tablespoon of olive oil. Add the minced garlic and chopped onion, sautéing for about 3-4 minutes until soft and fragrant.
2. Wilt the Spinach:
   Add the spinach to the skillet and cook until it wilts down and reduces in size. Remove the skillet from the heat and let it cool slightly.
3. Make the Stuffing:
   In a large bowl, combine the sautéed onion, garlic, spinach, feta cheese, rosemary, cinnamon, toasted pine nuts, and ground nutmeg. Stir until all ingredients are well mixed.

THIRD STEP: ASSEMBLE THE LAMB ROLLS

1. Spread the Stuffing:
   Lay the seared lamb on a clean surface, flat side up. Spread the spinach and feta stuffing evenly over the lamb, leaving a small border around the edges.
2. Roll the Lamb:
   Starting from one end, carefully roll the lamb into a tight cylinder. Secure the roll with kitchen twine, tying it at 2-inch intervals to ensure the stuffing stays inside while cooking.
3. Sear the Roll:
   Heat a bit more olive oil in a large oven-safe skillet over medium-high heat. Sear the rolled lamb for about 2-3 minutes on each side until it is golden brown.

FOURTH STEP: ROAST THE LAMB ROLL

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C).
2. Roast the Lamb:
   Transfer the skillet with the lamb roll to the oven. Roast the lamb for about 40-45 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. If you prefer a more well-done roast, you can cook it for an additional 10-15 minutes.
3. Rest the Lamb:
   Remove the lamb from the oven and let it rest for 10 minutes before slicing. This ensures that the juices are redistributed, keeping the meat tender.

FINAL STEP: MAKE THE SAUCE AND SERVE

1. Prepare the Sauce:
   While the lamb is resting, make the sauce by heating 1 tablespoon of olive oil in a small saucepan over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth, thyme, and lemon juice, and bring to a simmer. Let the sauce reduce slightly, about 5-7 minutes. Season with salt and pepper to taste.
2. Slice the Lamb:
   Carefully remove the kitchen twine and slice the lamb roll into rounds. Arrange the slices on a serving platter.
3. Serve with Sauce and Garnish:
   Drizzle the sauce over the lamb rolls and garnish with fresh rosemary sprigs or sliced almonds for an extra touch of elegance. Serve immediately and enjoy!