This beautiful lamb recipe makes a wonderful alternative Easter recipe if you want to switch things up this year. Serve with lots of buttery new potatoes and green beans, broad beans and peas. Jersey Royal season is in full swing at the moment and these tender, flavoursome potatoes make the perfect accompaniment. Steam the potatoes and green vegetables until tender to retain their flavour and nutrients. We don’t think this dish needs any gravy, but a drizzle of pomegranate molasses (available at Sainsbury’s and ethnic stores) would be lovely.
- 200g (7oz) feta cheese
- 4-5 sprigs oregano, leaves only, roughly chopped
- 50g (2oz) pitted black olives in oil, drained and chopped
- 50g (2oz) sun-dried tomatoes, chopped
- 35g (1¼oz) pine nuts
- leg of lamb, boned and butterflied, around 1.8-2kg (4-4½lb)
- little olive oil
- you will need
- butcher's string, and a large roasting tin, lined with foil
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Roughly chop the feta, then place in a bowl with the oregano, olives, tomatoes and pine nuts. Season with pepper (but no salt). Mix it all together well, then open out the lamb, skin side down, and stuff the mixture into the cuts and opening. Use your hands and push it in really well.
Now string up the lamb. You may find it easier to cut several pieces of butcher’s string at intervals and just knot them to secure the stuffing. Weigh the lamb to calculate the cooking time. Place in the roasting tin and roast for 40 minutes per kg (2lb 4oz) plus an extra 20 minutes. This will give you just-pink lamb.
Rest for 10 minutes before slicing.