Roasted leg of lamb stuffed with feta, olives and pistachios

Prep time 40 minutes Cook time 1 hour 20 minutes, plus marinating and resting Serves 8 INGREDIENTS

● 2 garlic cloves, crushed ● 2 lemons, 1 juiced, 1 sliced ● 1½ tbsp olive oil ● 1 tbsp dried oregano ● 2kg leg of lamb ● 100g feta, crumbled ● 2 tbsp roughly chopped pistachios

● 2 tbsp roughly chopped pitted black olives For the lemon anchovy mayonnaise

● 160ml light mayonnaise ● 1 garlic clove, crushed ● 1 anchovy, finely chopped ● 1 tbsp Dijon mustard ● ½ lemon, zested and juiced

METHOD

1 Preheat the oven to 220°C/200°C Fan/Gas

Mark 7. In a small bowl, mix together the garlic, lemon juice, 1 tbsp of the oil and the oregano. Rub all over the lamb. Cover and chill for a minimum of 2 hours, or up to 24 hours. Remove from the fridge 30 minutes before cooking.

2 In a small bowl, mix together the feta, pistachios and olives. Cut into the thickest part of the meat and stuff in the feta filling. Tie tightly with lengths of kitchen string so it holds together. Place on a small rack in a roasting tin. Drizzle with the remaining oil; season. Roast for 20 minutes, then reduce the heat to 190°C/170°C Fan/Gas Mark 5. Cook for 30 minutes, then push the lemon slices under the kitchen string. Cook for another 30 minutes (for medium-rare) or 40 minutes (for medium). Remove from the oven, cover with foil and set aside to rest for 20 minutes.

3 Meanwhile, in a bowl, mix together the mayonnaise, garlic, anchovy, mustard, and lemon zest and juice. Serve with the sliced meat.

Cooks tip: You can freeze lamb but in order to enjoy optimum flavour and quality, frozen items are best used within 3 months of the freezing date.