Stuffed leg of lamb with feta cheese and rosemary

Ingredients for 4 servings:

• 1 leg of lamb, boned
• 400 g sheep’s cheese, approximately, depending on the size of the leg
• lots of rosemary, ground
• lots of garlic
• 1 dash of olive oil
• salt and pepper
• white wine

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Have the butcher debone the leg of lamb or do it yourself, cutting the meat in one place down to the bone. Remove any excess tendons and strands of fat. Season thoroughly inside and out with pepper and salt sparingly. Mix the feta cheese with the rosemary powder and the crushed garlic (both to taste). Place the mixture on the meat, roll it up, and wrap it neatly with kitchen string. Brown the meat package on all sides in a roasting pan with olive oil over medium heat. Then place it in the oven, preferably at 80 to 100 degrees Celsius, for about 5 hours (the minutes really don’t matter). No matter how tightly the meat is wrapped, some feta cheese, rosemary, and garlic will always seep out (that’s how it should be!), mix with the meat juices, and make a delicious sauce with a generous splash of white wine. This goes well with baked potatoes and an eggplant and zucchini mixture, which can also be cooked excellently in the roasting pan (about half an hour).