- Preheat oven to moderate 180C (160C fan forced). Heat a little oil in a frying pan over medium heat. Add onion and garlic and cook, stirring, for 3 min. Add rice and stock, bring to a simmer. Cover and cook for 7-10 min or until liquid is absorbed. Remove from heat. Add crumbled feta and mint.
- Place lamb onto flat surface, roll open lamb and spoon stuffing over the centre, close and secure with kitchen string at 2cm intervals. Combine rosemary and garlic olive oil. Score the lamb and brush over the rosemary oil. Season with sea salt and cracked black pepper.
- Place lamb in a lined baking dish. Roast until cooked to your liking - 1 hr 10 min for medium-rare, or 1 hr 20 min for well-done. Remove from oven, cover with foil and set aside for 10 min to rest. Serve sliced with Green Bean and Beetroot Salad, Artichoke and Potato Au Gratinand Lemon Gravy. Garnish with oregano and lemon cheeks.
Strain 2 tablespoons pan juices into a medium-sized pan. Add 1/4 cup of traditional gravy mix and 1 1/2 cups chicken stock. Whisk until combined. Simmer over a low heat for 5 min or until thickened. Season to taste with lemon juice and white pepper.
Source: that's life! TEST KITCHEN
Photo: JOE FILSHIE