Ingredients
- 1tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 3 preserved lemons
- 30g dried cranberries
- 100g feta, crumbled
- 1tbsp dried mint
- 1 free-range egg yolk
- 1 butterflied leg of lamb, around 2kg
- lemon wedges, to serve
Instructions
- Heat the oil in a pan then cook the onion for 10 mins until just soft. Add the garlic then cook for a few mins, then transfer to a mixing bowl. Halve the preserved lemons, scoop out the flesh and discard then finely chop. Add the cranberries, feta, mint and egg with plenty of freshly ground black pepper. You won’t need salt as the feta is salty on its own.
- Open out the leg of lamb, skin-side down, then spread over the stuffing, pushing it into the cavities. Now tie it up with butcher’s string. You can leave it in the fridge overnight at this point. Heat the oven to 200C. Put the lamb in a roasting tin, double-lined with foil, then roast for 30 mins. Reduce the oven to 180C and roast for a further 1 hr 45 mins for just-pink lamb. Serve with lemon wedges and seasonal vegetables.
