stuffed lamb with feta and olives

1 kg leg lamb 

100g feta cheese, crumbled

50g olives, finely chopped

handful of chopped fresh rosemary

handful of chopped fresh parsley 

juice and zest of 1/2 lemon

glug of olive oil

• Preheat oven on gas 5.
• Combine all the stuffing ingredients
• Butterfly the lamb and spread the stuffing over it evenly.
• Roll up the lamb, tie securely with string and place in a roasting tin seam side down.
• Season with freshly ground salt and pepper.
• Cook for around 1 hour.
• Remove lamb from the oven, cover it with foil and leave to rest for 15 minutes.