Roasted leg of lamb stuffed with garlic, Kefalotyri cheese and herbs

This is one of those recipes that gives you the chance to relax on a Sunday without having to stand over the pot all the time... It will save you time and it will make things even easier if you ask your butcher to prepare the meat for you in advance, to de-bone and butterfly it. The slow cooking makes the meat so tender and remains moist to the last bite!

Cooked by Argyro Barbarigou,

a prominent Head Cook and food author

Check out her site Argiro for more delicious recipes

Ingredients (for 4-6 people):

1 large leg of lamb, boned and butterflied

1/4 tea-cup of finely chopped fennel fronds

1/4 tea-cup of finely chopped dill

2 fresh rosemary sprigs (leaves picked)

6 cloves of garlic, finely chopped

1 tbsp of hot mustard

200 gr. of Greek Kefalotyri cheese, cut in cubes

1 small glass of white dry wine

salt

pepper

some olive oil

Method:

Preheat the oven to 170°C.

Put in a large bowl the mustard, the cheese, the fennel, the dill, the rosemary, the garlic and the wine. Season with pepper and give everything a good toss.

Arrange the leg of lamb on a working surface and rub it all over with some olive oil and season with salt and pepper.

With the help of a spoon spread evenly the filling ingredients in the centre of the meat. Roll the leg over to make a sort of roulade and stitch carefully. Then wrap the meat in a sheet of waxed paper and tie it up, forming a parcel.

Transfer the roll on a shallow baking tray and put in the oven. Cook for 2 hours and 15 minutes or until the meat is as tender as it can be.

Remove the waxed paper and allow the meat to cool down for 10 minutes before you cut into slices and transfer on a serving platter.

Pour the meat juices over the slices and serve along with a green salad and roasted or mashed potatoes.