Stuffed lamb, Greek style

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Olives, feta cheese, and thyme are all synonymous with Greek cuisine, and here they are combined with a succulent leg of lamb. The feta adds a fabulous saltiness to the finished dish.
1 leg of lamb, boned and butterflied

 (about 4lb/1.8kg after boning—ask your butcher to do this), or use a boneless shoulder
salt and freshly ground black pepper

 2 tbsp olive oil

 1 tbsp dried oregano

 2 red peppers, seeded and roughly chopped
1⁄3 cup black olives, pitted and finely chopped 6oz (175g) feta cheese, finely chopped

 3 red onions, roughly chopped

 4–6 tomatoes, roughly chopped

 2 cups red wine

 few sprigs of thyme


 in the slow cooker    PREP 30 MINS COOK 10 MINS PRECOOKING; AUTO/LOW 8 HRS

 Preheat the slow cooker, if required. Lay the lamb out flat and season well with salt and pepper. Rub both sides all over with the oil and oregano. Cover one side of the lamb with the red peppers,

 then the olives, and then the feta. Starting from one end, roll up the lamb, tucking in any loose pieces to neaten it. Tie it up with butcher’s string so it is secure.

 Heat a large Dutch oven over medium heat, add the lamb, and cook for 4–6 minutes on each side until it begins to color. Transfer the lamb to the slow cooker and add the onions, tomatoes, and

 wine. Season and add the thyme, cover with the lid, and cook on auto/low for 8 hours.

 Remove the meat from the slow cooker, cover loosely with foil, and leave to rest for 15 minutes. Remove the string and carve into slices. Serve with some of the sauce, together with baby roasted

 potatoes with rosemary, and some wilted spinach.

 traditional method    PREP 30 MINS COOK 2¼–2¾ HRS

 Preheat the oven to 325°F (160°C). Lay the lamb out flat and season well with salt and pepper. Rub both sides all over with the oil and oregano. Cover one side of the lamb with the red peppers, then

 the olives, and then the feta. Starting from one end, roll up the lamb, tucking in any loose pieces to neaten it. Tie it up with butcher’s string so it is secure.

 Heat a large Dutch oven over medium heat, add the lamb, and cook for 4–6 minutes on each side until it begins to color. Throw in the red onions and tomatoes and cook for a minute more, then

 pour in the wine. Bring to a boil, then reduce to a simmer and add some seasoning and the thyme. Cover with the lid and put in the oven for 2–21⁄2 hours or until cooked to your liking. Check occasionally that it’s not drying out, topping up with a little hot water if needed.

 Remove from the oven, cover the meat loosely with foil, and leave to rest for 15 minutes. Remove the string and carve into slices. Serve with some of the sauce, together with baby roasted potatoes

 with rosemary, and some wilted spinach.

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