Roasts With The Most
The Australian Women's Weekly Food|Issue 51 2019

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

Roasts With The Most

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.

This story is from the Issue 51 2019 edition of The Australian Women's Weekly Food.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

This story is from the Issue 51 2019 edition of The Australian Women's Weekly Food.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

MORE STORIES FROM THE AUSTRALIAN WOMEN'S WEEKLY FOODView All
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

ADVANCED - Cooking class

This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!

time-read
3 mins  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

slow cooker of the month

Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 mins  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

Tea party for Mum

It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.

time-read
4 mins  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

INTERMEDIATE - Cooking class

Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.

time-read
3 mins  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 mins  |
Issue 93