When buying your leg of lamb, ask your butcher to remove the bones from the leg without cutting it into two pieces, so that you can fill it with the cheese.
Wash the meat with cold water, dry it with absorbent paper and lay it in the kitchen counter.
Melt the garlic cloves adding a little salt in a mortar (traditional Greek container, you can use your blender) until they become a paste; empty it into a large bowl, add the chopped Horio infused white cheese with Mediterranean herbs, sprinkle with pepper and add the parsley.
Mix the stuffing well and pour in the center of the leg of lamb. Fold it and tie it with twine at 3 places: at the top, in the middle and in the bottom of the opening.
Place it in a baking tray and sprinkle with olive oil, salt and pepper lightly and add the oregano.
Cover the baking tray with baking paper and let it cook for 1 hour at 180 degrees. Remove the baking paper and let it cook for another 30-45 minutes. When the meat is tender let it cool, remove the strings and cut it into slices.
Best served with French fries or buttery mashed potatoes.
1.2 kg boneless leg of lamb150 gr Horio infused white cheese with Mediterranean herbs3 cloves of garlic1 cup chopped parsley1 tsp pepper1 cup Horio extra virgin olive oil mountain regionsOreganoSalt and pepper
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