Ingredients
- 85 g (1/2 cup) Kalamata olives, pitted
- 3 garlic cloves, crushed
- 100 ml (3 1/2 fl oz) olive oil
- 800 g (1 lb 12 oz) lamb sirloin, trimmed
- 90 g (3 1/4 oz) feta cheese, crumbled
- 2 tablespoons oregano leaves, finely shredded
- 80 ml ( 1/3 cup) lemon juice
Method
1. Put the Kalamata olives in a food processor or blender with the garlic and 2 tablespoons of olive oil, and blend until it is smooth. Season to taste with ground black pepper.
2. Prepare the sirloin by cutting horizontally most of the way through the piece, starting at one end, leaving a small join at the other end. Open out the lamb so you have a piece half as thick and twice as long as you started with.
3. Spread the olive and garlic paste in a thin, even layer over the cut surface of the lamb, then crumble the feta over the top and scatter with the chopped oregano. Roll the lamb tightly, starting with one of the long cut edges, and tie the whole length with cooking twine, so that the filling is contained and secure.
4. Put the lamb into a dish large enough to hold it lying flat and drizzle it with the lemon juice and remaining olive oil, turning to make sure that all of the lamb is well coated. Cover the dish and refrigerate it for 3 hours.
5. Prepare a chargrill plate to medium-high direct heat. Season the lamb and grill it, turning to brown each side, for 10 minutes, or until it is cooked to your liking. Remove it from the barbecue and let it rest, covered, for 5 minutes. Use a very sharp knife to cut the roll into 5 cm (2 inch) pieces on the diagonal and serve it immediately with a mixed green salad.
