Feta and Sunshine Stuffed Boneless Lamb Leg

1 hour before cooking, remove butterflied lamb leg from the refrigerator to come to room temperature.

Start Timer

Preheat oven to 220°C fan.

Open out the lamb leg and pat dry. If there are parts of the lamb that are significantly thicker, use a sharp knife to make a horizontal cut into the thick parts and fold out flat like a book and create a more uniform shape.

Cover the meat with plastic wrap and firmly bash with a rolling pin to flatten to even thickness.

Remove plastic wrap and season the lamb well with salt and pepper.

Spread with pesto, followed by sun-dried tomatoes and finish by pressing feta into the lamb.

Roll up the lamb tightly and tie with kitchen string at intervals along the length, finishing by securing the roast from end to end.