Mediterranean Stuffed Roast Lamb With Green Beans And Fried Potatoes - cooking recipe

Ingredients

200 g feta cheese, crumbled
50 g sun dried tomatoes, chopped
6 None garlic cloves, peeled and chopped
2 tbsp fresh chopped rosemary, plus sprigs to garnish
2 tbsp fresh chopped thyme, plus sprigs to garnish
1.2 kg boneless leg of lamb
1 None lemon, half sliced, other half juiced
4 tbsp light olive oil
1 kg waxy potatoes, peeled and cut into wedges
600 g frozen chopped green beans
15 g butter
1 None onion, peeled and finely chopped
50 g smoked bacon, finely chopped

Preparation

Preheat the oven to 350\u00b0F. Mix the feta, sun dried tomatoes, 1/2 the garlic and 1/2 the chopped herbs. Open up the lamb and spread the mixture down the center of the meat. Roll up to enclose the stuffing and tie at equal intervals with butcher's twine. Place in a large roasting pan. Mix the remaining garlic, chopped herbs, lemon juice and 2 tbsp oil. Season then brush over the lamb. Roast for 1 hr 30 mins. Top with the lemon slices and roast for another 30 mins. Remove from the oven, cover tightly with foil and let rest for 20 mins.
Meanwhile, boil the potato wedges in a pan of lightly salted water for 5-6 mins until almost tender. At the same time, steam the beans in a steamer set over the boiling potatoes. Drain well. Heat the rest of the oil in a frying pan and fry potatoes until crisp and golden, turning occasionally. Heat the butter in a separate frying pan and fry the bacon and onion for 4-5 mins. Stir in the steamed beans and cook for an additional 2-3 mins. Spoon the vegetables around the lamb and garnish with sprigs of rosemary and thyme.