Leg of lamb Greek style

Ingredients for 4 servings:

• 1 leg of lamb, boned, 1.5 – 2 kg
• 12 potatoes, peeled, large
• 12 m.-sized onion(s), white, peeled,
• 1 pack of feta cheese, crumbled
• 2 sprigs rosemary
• 4 bay leaves
• 1 tsp pepper (corns), black, dried
• ½ liter dry white wine
• ½ liter of hot water
• Salt
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Leg of lamb stuffed with feta cheese and rosemary, baked in the oven with potatoes and onions

Preheat oven to approximately 200°C. Trim any fat, tendons, or skin from the leg of lamb. Stuff the bones with crumbled feta cheese and rosemary. Season with salt. Place in a baking dish. Surround with the peeled potatoes and onions. Scatter or stick bay leaves and peppercorns among the vegetables. Pour in the wine and hot water and place in the oven. After half an hour, reduce the temperature to approximately 180°C (150°C fan oven). Bake uncovered for a total of approximately 2 hours. Add more wine or water if necessary. The meat will then be tender, some of the feta cheese will have seeped into the sauce, and the potatoes and onions will be golden brown. Because the meat is not seared and is free of fat, the dish is low in calories.