-1 lamb leg, approximately 2 ½ kg (ask your butcher to trim the lamb and remove the bone from the tibia and the thigh, leaving only the bottom of the leg)
-2 onions (cut in 4 parts)
-1 handful of fresh thyme sticks
-2-3 rosemary sticks
-3-4 bay leaves
-1/2 cup of white wine
-2 spoons of olive oil
-2-3 garlic cloves, cut into two pieces
For the filling:
-3/4 cup (120 gr.) smashed feta cheese
-2 garlic cloves (grated)
-½ teaspoon oregano
-1 teaspoon grated lemon
-2 spoons of chopped parsley
For the sauce:
-1 lemon (juice)
-1 full teaspoon corn flower
-salt and pepper
-Put together in a bowl the smashed feta cheese, the garlic cloves, oregano, the grated lemon and the chopped parsley and mix well.
-Keep the filling aside.
-Preheat the oven to 180°C.
-Remove the extra fat and then spread it with the cut side up.
-Spread the stuffing over the inside.
-Put some oil to the meat and then spread rosemary, thyme, bay and garlic. Roll up tightly
-Then, cover the pan with a double-foil baking sheet and put it in the oven
-Cook for an hour, lower the oven temperature to 150°C and keep baking for another 1 ½ hour.
-Unfold the pan (only the top) and add the white wine.
-Turn the heat to 180°C and keep baking for another 30-40 minutes.
-Take the lamb off the oven, put it on a platter and let sit in a warm place, covered with aluminium foil.
-Remove the excess fat from the pan with a spoon.
-Put the stew into a saucepan, add lemon and corn flower (dissolved in 5-6 tablespoons of water), salt, pepper and then boil.
-Slice the lamb and serve with mixed salad and boiled new potatoes, if you like.