Feast your eyes

ROASTED LEG OF LAMB STUFFED WITH FETA, OLIVES AND PISTACHIOS

PREP TIME 40 MINS

COOK TIME 80 MINS, PLUS MARINATING AND RESTING

SERVES 8

INGREDIENTS

• 2 garlic cloves, crushed • 2 lemons, 1 juiced and 1 sliced • 1½ tbsp olive oil • 1 tbsp dried oregano • 2kg leg of lamb • 100g feta, crumbled • 2 tbsp pistachios, roughly chopped • 2 tbsp pitted black olives, roughly chopped

METHOD

1 Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. In a bowl, mix together the garlic, lemon juice, 1 tbsp of the oil and the oregano. Rub over the lamb. Cover and chill for a minimum of 2 hours or up to 24 hours. Remove from the fridge 30 minutes before cooking.

2 In a bowl, mix together the feta, pistachios and olives. Cut into the thickest part of the meat and stuff in the feta filling. Tie with kitchen string. Place on a small rack in a roasting tin. Drizzle with the remaining oil. Season.

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