Stuffed Lamb with Spinach & Pine Nuts

1 small onion, peeled & chopped
2 garlic cloves, peeled & sliced
rice bran oil, for frying
3 tbsp pine nuts
250 g young spinach, washed
150 g feta cheese, crumbled
1 boned saddle of lamb, about 1.75-2kg (ask your butcher to bone it for you)
1-2 tsp sumac, to taste
SIDS SALT & PEPPER to taste
¼ tsp SIDS SMOKEY BBQ RUB + 2 tsp salt, mixed
DRESSING:--
½ large cucumber, peeled, deseeded & sliced into rings
150 ml natural yoghurt
Small bunch of mint, shredded
1 tbsp pomegranate molasses, to taste
Zest of 1 lemon, squeeze of lime
¼ tsp SIDS CRAZY SALT

Sauté the onion and garlic in a medium-hot pan with a dash of oil for 5 minutes until softened. Season with SIDS SALT & PEPPER then add the pine nuts and fry for about 1 minute until golden. Add the spinach and wilt briefly in the pan, tossing to mix well. Remove from the heat and stir in the feta.
Lay the saddle of lamb open on a board, flesh side up. Season with SIDS SALT & PEPPER and sprinkle over the sumac. Spoon the spinach mixture along the middle of the meat, using the fillets that run down the inside length of the meat to support the sides of the stuffing.
Roll the meat around the filling and tie at intervals with string. Season the outside of the lamb all over with SIDS SMOKEY BBQ RUB mixture then chill for at least 30 minutes or overnight to help firm it up and make it easier to brown.
Preheat the oven to 190°C.
Put a roasting tray on the hob until hot. Add a glug of oil and fry the joint for 10 minutes until brown all over. Transfer to the oven and cook for 45-55 minutes, depending on the weight of the lamb and how pink you like it. When cooked, set aside to rest.
Meanwhile, mix all the dressing ingredients together and add a little SIDS CRAZY SALT.
Serve the rested lamb hot or at room temperature, thickly sliced, with the dressing on the side.