Ingredients: 1 teaspoon newly ground black pepper,3 tablespoons extra virgin olive oil,8 ounces feta cheese,1 green peppers, sliced,1 leg of lamb, boned and butterflied, mint leaves, for garnish,2 tablespoons minced fresh oregano, 1/4 cup pine nuts, toasted,1 red peppers, sliced,3 tablespoons red white wine vinegar,4 ounces ricotta cheese (ricotta salata variety), veggies, for roasting,2 teaspoons sea salt
Directions: Integrate red white wine, oil, sea salt, pepper and oregano and rub all over leg of lamb. Combine peppers with cheeses and pine nuts. Lay lamb fat side down and spread out the filling across the meat, leaving the edges tidy. Roll into a jelly roll and tie with kitchen twine. Make a bed of chopped veggies in a large roasting pan and set the lamb on top of the veggies (or on a cake rack above the pan), fat side up., Roast at 450 degrees for 20 minutes. Lower heat to 350 degrees and continue to roast up until the temperature level reaches 130 degrees, about 1 to 2 hours depending on size of the roast. Let meat rest prior to slicing. Serve with mint leaves for garnish.