Ingredients
- 2 kg (4 lb 8 oz) leg of lamb, deboned
- 2 tablespoons olive oil
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons dijon mustard
- 2 tablespoons chopped oregano
- 4 garlic cloves, crushed
- 60 g (2¼ oz) feta cheese
- 750 ml (26 fl oz/3 cups) chicken stock
Method
1. Preheat the oven to 160°C (315°F/Gas 2 –3). Lay the leg of lamb out flat, skin side down. Combine the oil, lemon zest and juice, mustard, oregano and garlic and spread half of this mixture over the lamb. Crumble the feta over the top. Roll up the lamb tightly and secure with skewers and string.
2. Place the lamb, skin side down, on a rack and put the rack in a roasting tin. Pour the stock into the tin, then cover loosely with foil and steam for 1 hour 30 minutes.
3. Remove the foil, turn the lamb skin side up and spread with the remaining mustard mixture. Cook the lamb, uncovered, for 1 hour (for medium), or until cooked the way you like it.
4. Remove the lamb from the oven, re-cover with the foil, and rest for 15 minutes. Slice and drizzle with the pan juices. Serve with potato mash and steamed greens.
