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 4.
  • 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.