Prep: 15 mins Cook: 1 hr 30 mins Serves: 8 Cut: Leg


1 (3 1/2 lb) New Zealand Spring Lamb® boneless leg, butterflied

olive oil, as needed

2 tbsp each chopped fresh oregano and basil

1 (170 ml/6 oz) jar marinated artichoke hearts, drained and chopped
2 cups feta cheese, crumbled

1 (170 ml/6 oz) jar sun-dried tomatoes packed in oil, drained and chopped

4 cloves garlic, minced
¼ cup pitted Kalamata olives, finely chopped (optional)

¼ cup pine nuts (optional)

salt and freshly ground black pepper to taste



  1. Preheat oven to 350º F (175ºC)
  2. Lay the leg of lamb flat on a clean work surface, pat dry with paper towels. If there are portions that are much thicker than others, butterfly the portions to make it evenly thick.
  3. Season with salt and pepper, and drizzle olive oil. Sprinkle with oregano and basil and top evenly with artichoke hearts, feta cheese, sun-dried tomatoes, garlic, olives and pine nuts.
  4. Starting at one short end, roll the lamb up tightly, making sure to roll the meat so slices will cut across the grain. Tie the roll snugly at 1-1 ½ inch intervals with kitchen twine. Place in a baking dish and cover with foil.
  5. Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150º F (70ºC) for medium, about 90 minutes.
  6. A half hour before cooking is complete, remove foil to allow the roast to brown.
  7. Once cooked through, cover and set aside to rest in a warm area for 10 minutes before slicing.