A slice of the med

Stuffed lamb leg with Greek-style beans

Serves 8 Hands-on time 25 min Oven time 1 hour 40-50 min

• 1 lamb leg (about 2.5kg), butterflied but with the shank bone left in (ask your butcher to do this for you)

• 3 onions, each cut into eighths

• 1 garlic bulb, cloves separated but not peeled

• 100ml dry white wine

• Koulouri or simit bread to serve (optional)

For the stuffing

• 100g feta

• 50g pitted black olives, roughly chopped

• 50g semi-dried tomatoes, roughly chopped

• Small bunch dill, finely chopped, plus extra fronds for garnish

• A few oregano sprigs, leaves picked and roughly chopped

• Grated zest 1 lemon, plus wedges for serving

• 2 garlic cloves, crushed

• 2 tbsp extra-virgin olive oil, plus extra for drizzling

• 60g fresh breadcrumbs

For the beans

• 2 tbsp tomato purée

• 2 x 400g tins cherry tomatoes • 1 tsp ground cinnamon

• 1 tsp dried oregano

• 3 x 400g tins butter beans, drained and rinsed

• Small bunch dill, roughly chopped

• A few oregano sprigs, leaves picked

1 Heat the oven to 220°C fan/gas 9. Put the lamb skin-side down on a board, then open it out and season with salt and pepper.

2 For the stuffing, crumble the feta into a bowl and mix with the rest of the stuffing ingredients, plus plenty of pepper and just a little salt (the feta and olives will be salty). Spread the stuffing all over the inside of the lamb, then roll it up and secure with kitchen string (see Be A Better Cook). Arrange the onion pieces and whole garlic cloves in a large roasting tin in a single layer. Halve the zested lemon used for the stuffing and add that to the tin too. Put the lamb on top, season, then roast for 20 minutes. Reduce the oven to 170°C fan/gas 5, add the wine and return to the oven for 40-50 minutes more; once cooked, transfer t