Terry Haining

Ingredients:

• 1 boned butterflied leg lamb
• 1 tbsp chopped mint
• 1 tsp chopped basil, oregano, parsley
• 1 clove crushed garlic
• ¼ cup mint sauce
• ¼ cup olive oil
• 1 tablespoon tomato paste
• 125g fetta

Method:

Marinate lamb for 24 hours in all ingredients except fetta.

Cut pockets in lamb and insert cubed fetta.

Cook lamb on grill until done to your liking. Do not overcook.

Serve with Greek salad and crusty bread.