Stuffed Greek Leg of Lamb

Ingredients

• 1 pound boneless leg of lamb , 3 1/2
• olive oil , or as needed
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh basil
• 1 jar marinated artichoke hearts , 12 ounce
• 1 package crumbled feta cheese , 8 ounce
• 1 jar sun-dried tomatoes packed in oil , 6 ounce
• 3 cloves garlic , minced
• salt and ground black pepper to taste

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Arrange lamb on a cutting board with inside facing up; drizzle olive oil evenly over lamb. Sprinkle with oregano and basil; top with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic. Season with salt and black pepper.

3. 3

   Roll lamb to enclose stuffing; secure with kitchen twine to keep lamb from unrolling. Wrap lamb in aluminum foil; place in a baking dish.

4. 4

   Roast in the preheated oven until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C) for medium, about 90 minutes, or until your desired degree of doneness. Rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.