Reader recipe: Boned leg of lamb stuffed with silverbeet and feta cheese

Name: Reader recipe: Boned leg of lamb stuffed with silverbeet and feta cheese
Ingredients: 1 Leg of lamb, tunnel-boned, preferably chump for a bigger cavity for 6 plus, or shank end for smaller numbers (Main); 1 Onion, medium, finely diced; 4 leaves Silverbeet, large, spines removed; ½ block Feta, diced or crumbled; ½ tsp Nutmeg, freshly grated; ⅓ cup Breadcrumbs; 2 Lemons, juiced, plus zest of one

Tamara West

Bite

Paul Beaumont is our reader recipe competition winner with this Greek recipe. The fact it was a fairly traditional roast with a very seasonal stuffing that uses silverbeet from the garden gave him the edge. It's also delcious, of course. Here's what Paul said about his recipe: "This recipe has a Greek influence from my years in Melbourne in the early 80s. They use spinach and feta in so many recipes. I now prefer silverbeet because I think it has a stronger flavour, which suits the lamb. The lemon zest in the stuffing and the lemon juice marinade add to the Greek flavour, cutting through that slightly fatty taste that lamb can have."

Ingredients

1	Leg of lamb, tunnel-boned, preferably chump for a bigger cavity for 6 plus, or shank end for smaller numbers (Main)
1	Onion, medium, finely diced
4 leaves	Silverbeet, large, spines removed
½ block	Feta, diced or crumbled
½ tsp	Nutmeg, freshly grated
⅓ cup	Breadcrumbs
2	Lemons, juiced, plus zest of one

Directions

Wash, dry and shred silverbeet leaves.
Saute onion over medium heat until soft and translucent, then add shredded silverbeet and continue cooking, stiring, until silverbeet is well wilted, then remove to a mixing bowl.
When cooled sufficiently, add feta, nutmeg, lemon zest and enough breadcrumbs to bind the stuffing into a crumbling mix. Season with salt and freshly ground black pepper.
Using some skewers, close the shank end of the leg, then lace together with string, tying off at each skewer. Stuff the leg from the chump end, ensuring you force stuffing down fully into the shank end to begin with.
Using the meat provided by the chump, fold over to form a flap and seal with skewers and string as before.
If time allows, sit stuffed leg in a large bowl with the lemon juice for a couple of hours, turning occasionally.
Roast leg in a moderate oven for 1½hours (depending on size and preference for medium/medium rare) turning at least once and basting occasionally with the remaining lemon juice.
When cooked, remove skewers and rest under foil in a warm place for 30 minutes before removing string and carving.
This dish serves beautifully cold for a salad lunch or party sandwich filler.