|1.5 kg||lamb shoulder — deboned|
|30 ml||fresh garlic — crushed|
|150 g||feta cheese|
|salt and black pepper — for seasoning|
In a blender blitz the olive oil, garlic, olives, basil until it is the consistency of a spreadable paste.
Butterfly the lamb shoulder, season with salt and pepper and rub “inside” with olive oil. Spread the basil and olive paste in the middle. Crumble the feta over the filling and roll lamb shoulder tightly. Use rope/twine to tie lamb roll.
Drizzle with olive oil and roast for 90 minutes.