Remove lamb from refrigerator 1 hour before cooking to bring to room temperature.

Heat olive oil in a wok over medium-high heat.

Add kale and stir-fry for 2 minutes, then add 1/3 cup of water.

Season with salt and pepper, cover, and steam for 3 minutes until wilted.

Drain kale in a sieve, pressing out excess liquid with a wooden spoon.

Set kale aside.

Place potatoes in a large saucepan and cover with water.

Bring to a rolling boil over high heat, then reduce heat to medium.

Boil potatoes for 10 minutes.

Drain and shake potatoes to scuff edges.

Place potatoes and whole garlic cloves in a roasting tin.

Season with salt and pepper, drizzle with olive oil, and toss well.

Preheat oven to 390 F.

Lay the leg of lamb flat on a chopping board, skin side down.

Season with salt and pepper.

Spread the wilted kale lengthwise over half of the lamb, leaving a 1/2 inch border.

Crumble 7 ounces of Feta cheese over the kale.

Roll the lamb tightly to enclose the kale and Feta, keeping the seam underneath.

Tie kitchen twine tightly around the roll in four evenly spaced places.

Spread chopped garlic, rosemary, and chili flakes on a tray and sprinkle with salt and pepper.

Roll the lamb on the tray to coat with herbs and spices.

Place lamb on a wire rack over the potatoes in the roasting tin.

Roast for 1 hour and 15 minutes.

Check meat thermometer for 140F for medium-rare.

Remove lamb from oven, cover with foil, and let rest for at least 15 minutes.

Bring a saucepan of water to a boil.

Add peas and cook for 5 minutes until done.

Drain peas and transfer to a serving bowl.

Add mint leaves, remaining crumbled Feta, lemon juice, salt, and pepper to the peas.

Stir to mix well.

Remove kitchen twine, carve the lamb, and serve with roasted potatoes and mint peas.