Stuffed Leg of Lamb

INGREDIENTS

PREPARATION

Preheat the oven to 180 ^oC. Cut a piece of foil and a piece of parchment paper, a little longer than your thigh. Place the foil on the counter and then the parchment paper on top. Place the lamb horizontally on top and give a few light cuts on the meat. Cut the butter in squares and melt it in a small saucepan over medium to low heat.

EXECUTION

Mash the garlic, finely chop the fresh herbs, add them to the melted butter and mix. Using a pastry brush, brush half of the butter over the meat and sprinkle with salt and pepper. Place a strip of the crumbled feta cheese in the middle of the lamb, put the Florin peppers on top lengthwise and sprinkle with the grated Kefalograviera cheese. Grasp one edge of the lamb with both hands and roll the lamb into a tight roll. Cut pieces of string and tie the roll at intervals of 3-4 cm, making tight knots. Add to bowl with the rest of the melted butter, the juice of 1 lemon, salt, pepper, mix and brush on the roll. Then wrap it tightly with the foil and parchment paper, place it in a backing pan (26x36 cm) and bake in the middle of the oven for 45 minutes. Remove the pan from the oven, carefully remove the foil and parchment paper and place it back on the middle rack of the oven.

For the potatoes, add the water, mustard, juice of ½ lemon, dried oregano, olive oil, salt, and pepper to a blender and blend for 1 minute. Peel the potatoes, cut them into wedges, and add them to a pan (26x36 cm). Pour the mixture from the blender on top of the potatoes. Place the pan in the oven directly underneath the pan with the roll and bake for another 45 minutes. Halfway through baking, turn the roll over to get a nice colour all over.

Let it cool for 10’, remove the strings and cut into pieces.

Serve alongside the potatoes and enjoy.