Oyster mushrooms, spinach and fetta stuffed leg of lamb

Serves: 4


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.