Stuffed Lamb Leg with Greek Beans

deliciousmagazine.co.uk

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

3 onions, cut into eighths

1 garlic bulb, cloves separated but not peeled

100ml dry white wine

Koulouri or simit bread to serve (optional)

subheading: For the stuffing:

100g feta

50g black pitted olives, roughly chopped

50g sun-drenched tomatoes, roughly chopped

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

Few sprigs oregano, leaves picked and roughly chopped

1 lemon, zest plus wedges for serving

2 cloves garlic, crushed

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

60g fresh breadcrumbs

subheading: 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

Few sprigs oregano, leaves picked

Directions at deliciousmagazine.co.uk

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