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Ingredients

150g anchovy-stuffed green olives, finely chopped
1 x 180g ctn South Cape Persian feta, drained, crumbled
1 tablespoon finely grated lemon rind
1/2 cup chopped fresh mint
2 x 1.5kg easy-carve lamb legs

Method

Step 1 Preheat the oven to 200°C. Combine the olive, feta, lemon rind and mint in a medium bowl.
Step 2 Tie each lamb leg with white unwaxed kitchen string at 5cm intervals. Place the lamb legs in a roasting pan. Use your hands to press the olive mixture evenly over the top of the lamb legs. Season with pepper.
Step 3 Roast for 1 hour. Cover loosely with foil and roast for a further 45 minutes or until cooked to your liking. Set aside for 15 minutes to rest. Transfer to a serving platter and serve.

Olive & feta crusted roast lamb

How to make Olive & feta crusted roast lamb

Ingredients

Method