2 tablespoons finely chopped sun dried tomatoes in olive oil
2 tablespoons pine nuts or sunflower seeds, chopped
2 teaspoons lemon pepper, divided
1⁄2 cup crumbled feta cheese
13⁄4 pounds boneless American lamb sirloin roast (13⁄4 to 2)
In medium skillet, heat 1 tablespoon olive oil, cook onion and garlic over medium heat for 3 minutes. Mix in spinach, basil, sun dried tomatoes, pine nuts and 1 teaspoon lemon pepper. Cook additional 2 to 3 minutes until spinach is wilted.
Mix in feta cheese; set aside. Remove all visible fat from meat; slice halfway through meat down center lengthwise. Cover with plastic wrap, and with meat mallet pound to 1 inch thick. Place filling down center of meat; roll and tie with string at 2 inch intervals.
Brush with 1 tablespoon olive oil and sprinkle with 1 teaspoon lemon pepper. Place on rack in roasting pan and roast in 325 F oven to desired degree of doneness: 145 F for medium-rare, 160 F for medium or 170 F for well. Cover and let roast stand 10 minutes before carving. Internal temperature will rise approximately 10 degrees.