Ingredients

• 2 cups baby spinach leaves
• 1/2 leg of lamb, bone removed & butterflied (about 3 lbs)
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 dash thyme
• 1 teaspoon ground cumin
• 2 garlic cloves, pressed
• 1/2 cup pecan pieces
• 4 ounces feta cheese (4/5 of a cup)
• 1/4 cup extra virgin olive oil
• 1 1/2 tablespoons lemon juice
• 1 cup mint leaf, coarsely chopped