100gm Kaimai Feta
10 Kalamata Olives (chopped & pitted)
3 Tbsp Sundried Tomato Pesto
Olive Oil
Sea Salt
Freshly cracked Pepper

Method
Preheat oven to 180 degrees celcius. Remove Lamb leg from packaging and allow to come up to room temperature. Pat dry.

Chop Feta roughly, add in Olives and Red Pesto. Mix to combine. Add a twist of freshly cracked Black Pepper.

Stuff feta, olive and pesto mixture into the cavity and place into pre warmed (low sided) oven dish. Drizzle a little Olive oil over the top and sprinkle with sea salt and freshly cracked pepper. Cook for approximately 30 – 40 minutes or until pink. Leave to rest for 10 minutes in a warm place, and then slice across the grain.

Serve with homemade potato wedges and your favourite greens. Spoon pan juices over.