Feta and sunshine stuffed boneless lamb leg

Festive boneless lamb leg with feta

6 - 8

Serves

30 mins

Prep Time

1 hr

Cook Time

Recipe author

Bunny Eats Design

Looking for an easy and tasty recipe for roast lamb? You'll love this boneless lamb leg stuffed with feta cheese, pesto, and sun-dried tomatoes - perfect for serving at Sunday dinner, Christmas feast, or your next get-together.

Recipe courtesy of Greenlea Butcher Shop.

Rate this recipe

High Protein

Casserole/Slow,

Roasts,

Lamb,

Special Occasion & Entertaining,

Family Favourites,

National Lamb Day,

Party Favourites

Ingredients

Lamb leg

1kg Quality Mark lamb leg

butterflied

1⁄3 cup basil pesto

1⁄3 cup sun-dried tomato

chopped

100g feta

crumbled

2 onions

thickly sliced

sea salt

black pepper

2 Tbsp olive oil

1⁄4 cup chicken stock

To serve

potato

Mashed or Roasted

seasonal green vegetables

Method

Preparation

Cooking

1 hour before cooking, remove butterflied lamb leg from the refrigerator to come to room temperature.

Start Timer

Preheat oven to 220°C fan.

Open out the lamb leg and pat dry. If there are parts of the lamb that are significantly thicker, use a sharp knife to make a horizontal cut into the thick parts and fold out flat like a book and create a more uniform shape.

Cover the meat with plastic wrap and firmly bash with a rolling pin to flatten to even thickness.

Remove plastic wrap and season the lamb well with salt and pepper.

Spread with pesto, followed by sun-dried tomatoes and finish by pressing feta into the lamb.

Roll up the lamb tightly and tie with kitchen string at intervals along the length, finishing by securing the roast from end to end.