Greek Style Rice Stuffed Lamb

Ingredients:

Easy-carve legs of lamb, string removed
1 cup beef stock
1/2 cup olive oil
1/2 cup fresh lemon juice
2 sprigs fresh rosemary, leaves picked
1 tablespoon dried oregano
Salt & freshly ground black pepper

Rice stuffing:

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 cup medium-grain white rice
1 cup beef stock
1/4 cup chopped fresh parsley
2 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
Salt & freshly ground black pepper

How to cook:

To make the stuffing, heat the oil in a frying pan. Add onion and garlic and cook, stirring until onion softens. Add rice and stock and bring to a gentle simmer. Simmer for 5-10 minutes or until all the liquid is absorbed (the rice will still be crunchy). Remove from heat. Add the parsley, dill and mint, and season with salt and pepper.
Preheat oven to 180°C. Place 1 lamb leg flat on a clean surface. Cut a deeper slit in the meat where the bone has been removed. Spread half the stuffing down the centre of the lamb leg. Fold over to enclose the stuffing. Use unwaxed white kitchen string to tie at 2cm intervals. Repeat with the remaining lamb leg and stuffing.
Place the lamb legs in a large roasting pan. Drizzle with stock, oil and lemon juice and sprinkle with rosemary and oregano. Season with salt and pepper. Roast in oven for 1 1/2 hours or until lamb is cooked through and rice is tender. Remove from oven. Cover with foil and set aside for 10 minutes to rest. Slice the lamb across the grain and serve immediately.