Slow Roast Stuffed Lamb Recipe with Oregano and Feta | olivemagazine

Ingredients

• 1 tbsp olive oil plus a drizzle
• 2 onion 1 chopped and 1 sliced
• 3 cloves garlic crushed
• 50g black olives pitted and finely chopped
• 100g soft white breadcrumbs
• a small bunch fresh oregano leaves picked and chopped plus a handful for the orzo
• 100g feta crumbled plus 50g more for the orzo
• 1 lemon zested and ½ juiced
• 1.5k boneless lamb breast
• 300g orzo
• 4 vine tomatoes chopped
• 1 small red onion finely chopped
• 2 tbsp sherry vinegar