Oyster mushrooms, spinach and fetta stuffed leg of lamb
Sauted the mushrooms in olive oil until brown and allowed to cool.
Make 3 incisions in the meat with a thin blade knife and press a clove of garlic and a litlle rosemary into each cavity.
Coat the leg inside and out with salt, pepper, paprika and oregano.
In a bowl add the spinach, feta, mushrooms, garlic and rosemary and mix.
Stuff this mixture into the cavity of leg.
Tie the leg up in such a way that the loose ends are tucked in and none of the filling can come out.
Place the leg into a pre-heated oven and brown for 20 minutes.
Remove from oven.
Mix all the sause ingredients together and pour over the lamb.
Cover and seal well.
Cook for 1 1/2 hours on 180c.
Remove from oven and allow to stand for 10 minutes and remove the string.
Slice and serve immediately.