Roasts With The Most

Tender rolled lamb filled with delicious herbed fetta is the ultimate winter family dinner.

FETTA, LEMON & HERB ROLLED LAMB

PREP + COOK TIME 8 HOURS 45 MINUTES SERVES 6

180g Persian fetta in oil

¼ cup coarsely chopped fresh oregano

¼ cup coarsely chopped fresh mint

¼ cup coarsely chopped fresh basil

2 teaspoons finely grated lemon rind

2 tablespoons balsamic vinegar

1.5kg boned leg of lamb

1 Drain fetta reserving 2 tablespoons of the oil.

2 Combine feta, herbs, rind and half the vinegar in a medium bowl. Season to taste.

3 Open out lamb and place on a board, fat-side down. Slice through the thickest part of the lamb horizontally, without cutting all the way through. Open out the flap to form one large even piece; spread fetta mixture over lamb. Roll lamb up to enclose the stuffing, securing with kitchen string at 2cm intervals.

4 Heat half the reserved oil in a large frying pan over medium-high heat; cook lamb, turning, until browned. Transfer to a 4.5-liter (18-cup) slow cooker.

5 Combine remaining reserved oil and vinegar in a small bowl; brush all over the lamb. Cook, covered, on low, for 8 hours.

6 Serve sliced with roasted pumpkin, fresh garden peas, and extra fresh herbs, if you like.

STEP by STEP

TEST KITCHEN COOKING SCHOOL

1 Place butterflied lamb on a board and spread fetta mixture all over the lamb. Using a spoon or an offset palette knife is helpful to do this.