To make stuffing, heat 1/3 of a cup of the oil in a large saucepan, add garlic and onion and cook over medium heat for 5 minutes until soft. Add herbs and cook for another 5 minutes, stirring occasionally, then transfer to a large bowl. Heat remaining oil in same pan, add greens and stir over high heat for 10 minutes or until mixture softens, then transfer to bowl. When cool, add cheese and lemon juice, season to taste and combine well.

To make spinach rice, heat 2 tablespoons of oil in a large saucepan, add onion and garlic, and cook over medium heat for 5 minutes or until soft. Add rice and herbs and stir for 2 minutes. Add enough water to just cover, then add spinach and stir until it wilts. Add remaining 2 tablespoons of oil and season to taste. Simmer uncovered for 15-20 minutes until rice is cooked and most of the liquid is absorbed, stirring occasionally. Remove from heat, replace lid and set aside.

Preheat oven to 180°C; (160°C fan). Fill lamb with stuffing mixture, then tie at 3cm intervals with kitchen string. Place in a roasting pan and, using a sharp knife, make slits in the lamb and push sliced garlic into the cuts. Rub dried herbs over lamb. Season to taste, drizzle with oil and roast for 2-2½ hours or until meat is tender. Rest in a warm place for 10 minutes before serving sliced, with spinach rice.