Preheat oven to 325°F (160°C).Chop spinach and set aside in a bowl.In a skillet, melt a little butter on medium heat. Add onion and garlic and cook about 5 minutes or until soft.Add to spinach and cool completely. Add cheese, bread crumbs, pine nuts and egg. Season and mix.On a clean working surface, lay roast flat and sprinkle with a little pepper and 1 tsp. (5 mL) oregano. Spread spinach or arugula stuffing in the centre of the roast and roll it up. Tie with string and rub with remaining oregano.Brown the roast on all sides in butter/oil mixture, then put it on a rack in the roasting pan. Add 1 cup (250 mL) chicken broth and vermouth to the pan.Roast for 75 minutes or until a meat thermometer registers 150°F (65°C) for medium-rare or 160°F (70°C) for well-done.Remove lamb to a platter, cover with aluminum foil and cool for 15 minutes.In a small bowl, mix cornstarch with a little cold broth. Add mixture and remaining broth to pan juices and bring to a boil. Simmer, whisking, for 5 minutes or until gravy thickens a little. Slice leg of lamb and serve with gravy.

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