In the oven roast the cloves of garlic wrapped in aluminum foil with a pinch of salt and a drizzle of olive oil.
Put the greens within the deboned leg of lamb. That inner space is frequently not big enough so make more space within it with a knife. Do not forget to salt the interior of the leg.
On a cutting board lay the twine threads. Put the roast on top of the threads and, one-by-one, tie them up around the roast with a simple knot.