Lamb Recipe Stuffed with Olive and Feta

The aroma of ingredients in this roast will fill the kitchen as it cooks

Lamb recipe stuffed with olive and feta. Picture / Babiche Martens.

The shoulder is one of my favourite cuts of lamb. It has a little extra fat and is moist and delicious, perfect to stuff and roll. The feta, olives and anchovies add a wonderful flavour, and the aroma will fill the kitchen as it cooks. I serve it with chunky mashed kumara and green vegetables.

Serves 4

• 2 Tbsp olive oil
• 1 onion, chopped finely
• 3 cloves garlic, crushed
• 6 anchovies, chopped
• 1 cup fresh breadcrumbs
• 1 Tbsp chopped fresh rosemary
• 1 egg
• 150g crumbled feta
• 12 green or black pitted olives
• ¼ tsp salt and freshly ground pepper
• 1kg boneless lamb shoulder
• 1 cup red wine or stock

1. Preheat an oven to 170C.

2. Heat the oil in a frying pan. Add the onion, garlic and anchovies, cooking for 3-4 minutes until softened and fragrant.

3. Combine the onions, breadcrumbs, rosemary, egg, feta, olives, salt and pepper in a large bowl.

4. Lay the shoulder out flat on a bench. Spread the stuffing on top. Roll tightly and tie with string. Place it in a baking dish, pour the stock or red wine around the base and cover tightly with tin foil. Place in the oven for 1½ hours, then remove the foil for a further 30 minutes to brown the top. Remove and allow the lamb to sit for 10-15 minutes before slicing.

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