Leg of Lamb with Feta
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 25 min.
Ready in
Ingredients
for
8
- Ingredients
- 3 cups Feta (crumbed)
- mint (chopped)
- rosemary (chopped)
- 53 ozs Leg of lamb (trimmed and butterflied)
- ¼ cup olive oil
- 1 head garlic cloves (cloves separated and sliced)
- 1 cup dry white wine
- salt
- freshly ground Black pepper
Preparation steps
1.
Preheat the oven to 170°C(150° fan)|325F|gas 3.
2.
Combine the feta with the chopped mint, half of the rosemary, and some seasoning. Open up the butterflied lamb and spoon the feta down the middle.
3.
Bring the lamb up and around the feta filling and tie securely with kitchen string at intervals.
4.
Sit in a roasting tray, and rub with the olive oil, remaining rosemary, and sliced garlic. Season with salt and pepper.
5.
Pour the wine into the dish and cover the tray loosely with aluminium foil. Roast for 1 hour.
6.
Remove the foil and roast for a further 1 hour 10 - 20 minutes until the lamb registers at least 63°C|145F on a meat thermometer.
7.
Remove from the oven, cover loosely with aluminium foil, and leave to rest for at least 20 minutes before slicing and serving.
