olive and blue cheese stuffed leg of lamb

with chermoula

Recipe Serves 6-8

AUSTRALIAN LAMB

• 1 Australian lamb leg, boneless
• 1 bunch fresh thyme
• salt and freshly ground pepper to taste
• kitchen twine

OLIVE AND BLUE CHEESE STUFFING

• ¼ cup seeded green olives, sliced
• ¼ cup seeded black or Kalamatta olives, sliced
• ½ cup crumbled blue or Roquefort cheese
• 4 leaves fresh basil, shredded

CHERMOULA

• ½ bunch cilantro, roughly chopped
• ½ bunch fresh parsley, roughly chopped
• juice of 2 lemons
• grated zest of 1 lemon
• 1 clove garlic, crushed
• 1 teaspoon ground coriander
• 2 tablespoons olive oil

TO SERVE

• grilled vegetables

1. Preheat oven to 350°F. Lay lamb flat and pat dry with paper towel. Trim any excess fat and, if necessary, butterfly portions of the lamb to make it roughly rectangular and evenly thick.
2. Combine stuffing ingredients and mix well. Season the inside of the lamb with salt and pepper to taste and pat stuffing evenly over meat. Roll up lamb tightly and tie snugly at 1-inch intervals with kitchen twine.
3. Scatter thyme in the base of a roasting pan and place lamb on top. Roast for 1 – 1 ½ hours for medium rare or until cooked to your liking. Transfer to a large board and let stand for 10 minutes before slicing.
4. To prepare the Chermoula, place all ingredients in a food processor and blend until coarsely ground.
5. Remove twine and slice lamb.

Serve with the chermoula and grilled vegetables.

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