Preheat oven to 400ºF/ 200ºC.

Heat a large pan over medium heat and add pine nuts and toast until golden, about 5 minutes, and reserve.

Add 1 TBS olive oil to hot pan and sauté garlic until golden, about 5 minutes. Do not burn the garlic or it will taste bitter.

Stir in spinach and cook until spinach starts to wilt then remove from heat.

Stir in basil and reserve mixture.

Unwrap and unroll lamb over a large cutting board.

Using a sharp knife, remove excess portions of fat over both sides of the leg of lamb. Since you are stuffing and rolling the meat, you do not want big chunks of fat.

Once trimmed of excess fat, examine meat. One side is typically thicker than the other. To even out the thickness of the lamb, cut horizontally into the thick portion of the meat, but do not cut completely. As you cut, open the meat flap as you would open a page in a book until the meat is flat.

If you want a thinner slab, cover with a sheet of plastic wrap and pound with a mallet until desired thickness or to help level out the lamb.

Season lamb with 2 teaspoon kosher salt, ½ teaspoon pepper.

Spread spinach mixture evenly over the lamb.

Next spread raisins over spinach mixture.

Add toasted pine nuts over raisins.

Starting with the widest end, start rolling up the lamb into a tight package.

Tie roast together lengthwise with kitchen twine, with ties running across the roast, in 2-inch intervals. Any stuffing that has fallen out, can be stuffed back into your lamb package.

Season outside of the lamb all over with remaining salt and pepper.

Rub oil all over the lamb roast and place in the oven.

Cook until desired doneness, until the internal temperature of a thick piece of meat in the center of the roll reaches 145°F/63ºC for medium rare, 160°F/71ºC for medium, approximately 1 to 1 ½ hours.

Transfer roast to cutting board and cover with foil. Allow roast to rest 10 minutes before carving.