| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Serves | 4-6 |
| Cuisine | Greek |
| Diet | Other |
| Preparation | Moderate |
| Calories | 874 |
| Fat | 39g |
| Saturates | 14.8g |
| Protein | 102.5g |
| Carbs | 26g |
| Sugars | 9.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFZest a lemon and set aside for later. Peel and mince the garlic. Finely chop the dill and oregano.
To make the stuffing, combine half the feta, oregano, dill, lemon zest, garlic and breadcrumbs in a bowl. Set aside.
Preheat the oven to 200°C, gas mark 6.
Using a meat mallet, tenderise the lamb and flatten it slightly, approx. 6cm thick. Spread the stuffing evenly over the surface of the lamb. Starting at one short end, roll the lamb up to enclose the filling. Tie securely with 4 pieces of kitchen string, evenly spaced along the lamb. Rub the lamb with salt and pepper.
Halve and quarter the tomatoes. Quarter the red onions. Pit the olives. Halve a lemon. Chop the cucumber into chunks.
In a large roasting tray, place the lamb and scatter the tomatoes, red onion, the remaining feta and lemon. Season with the olive oil, salt pepper and oregano.
Roast for 30 minutes, or until starting to colour, then reduce the temperature to 180°C, gas mark 4, and roast for a further 35-40 minutes until golden brown. Transfer the leg of lamb to a second tray and set aside for 15 minutes to rest before slicing.
Meanwhile, place the roasted vegetables on a serving platter, squeeze over the lemon and add the chopped cucumbers.
Serve the leg of lamb with the roasted Greek salad.
