Stuffed Leg Of Lamb, Middle Eastern Style

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3 lemons, juiced, divided

Good quality extra-virgin olive oil

1 teaspoon zaatar spice mix or individual ingredients (dried thyme, sumac, sesame seeds and salt), plus 1 tablespoon

1 head garlic, divided into cloves

1 leg of lamb, 4 to 4 1/2 pounds, boned and butterflied

Kosher salt and freshly ground black pepper

3/4 pound good quality feta cheese

1 bunch spinach, blanched, shocked in ice water and squeezed to remove excess water

1 lemon, zested

3 to 5 fresh thyme sprigs, leaves chopped

20 arugula leaves, washed

2 tablespoons shawarma spice mix

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