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Lamb and feta roll
Lamb and feta roll
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Delightful roast lamb stuffed with delicious feta.
Ingredients:
  • 1.6kg easy carve leg of lamb, string removed
  • 125ml (1/2 cup) fresh lemon juice
  • 60ml (1/4 cup) olive oil
  • 20.00 gm sweet paprika
  • 40.00 ml coarsely chopped fresh oregano leaves
  • 16.00 gm brown sugar
  • 4 garlic cloves, crushed
  • 2 fresh red birdseye chillies, deseeded, finely chopped
  • 4.80 gm salt
  • Freshly ground black pepper
  • 150g soft feta (Clover Creek brand)
  • Roast vegetables, to serve, if desired
  • Steamed spinach, to serve, if desired
Instructions:
  • Lay the lamb flat on a clean surface and carefully make a horizontal slit from the center towards the edge of the thicker end, ensuring not to cut all the way through.
  • Mix lemon juice, oil, paprika, oregano, sugar, garlic, chillies, salt, and pepper in a large jug. Place lamb in a glass or ceramic ovenproof dish, then pour the marinade over it. Cover with plastic wrap and refrigerate for 6 hours or overnight.
  • Preheat the oven to 180°C. Lay the lamb flat in the dish. Fill the center of the lamb with feta cheese. Roll the lamb from a short end to wrap the feta inside. Secure by tying with kitchen string at 2cm intervals.
  • Roast the lamb in a preheated oven, basting with pan juices occasionally, for 1 1/4 hours for medium doneness or until cooked to your preference. Remove from oven, cover loosely with foil, and let it rest in a warm place for 10 minutes.
  • Slice the tender lamb against the grain and pair it with a side of savory roasted veggies and delicate steamed spinach, if preferred.

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