FEAST FOR SPRING

Roasted leg of lamb stuffed with feta, olives and pistachios

Prep time 40 minutes

Cook time 1 hour 20 minutes, plus marinating and resting

Serves 8

INGREDIENTS

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

For the lemon anchovy mayonnaise

• 160ml light mayonnaise • 1 garlic clove, crushed • 1 anchovy, finely chopped • 1 tbsp Dijon mustard • ½ lemon, zested and juiced

METHOD

1 Preheat the oven to 220°C/200°C Fan/Gas Mark 7. In a small bowl, mix together the garlic, lemon juice, 1 tbsp of the oil and the oregano. Rub all 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.

In a small bowl, mix together the feta, pistachios and olives. Cut into the thickest part of the meat and stuff in the feta filling. Tie tightly with lengths of kitchen string so it holds