So what happened was that we invited Zola Nene to MK headquarters for an early Christmas lunch, and she accepted. And she didn’t come empty-handed! She brought us her deliciously flavourful and tender feta-and-cranberry lamb recipe to share with all of you this festive season.

SERVES 8 // COOKING TIME 105 mins

INGREDIENTS

2 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1 deboned leg of lamb (±1.5 kg)

Salt and pepper

200g feta, crumbled

⅔ cup dried cranberries

⅓ cup pine nuts, chopped

¼ cup breadcrumbs

2 tbsp chopped mint

2 tbsp chopped rosemary

1 tbsp crushed garlic

Olive oil

METHOD

1. Preheat oven to 200°C.

2. Mix the spices. Sprinkle over the lamb and rub in. Season with salt and pepper.

3. Combine feta, cranberries, pine nuts, breadcrumbs, mint, rosemary and garlic.

4. Spread stuffing on the inside of the deboned lamb, roll up to encase it and secure with twine.

5. Place in a roasting tin, drizzle with olive oil and roast for 1 hour.

6. Remove from oven, cover with foil and rest for 30 minutes, then cut off twine, carve and serve.

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