Seasoned rolled lamb shoulder with fetta and mint

1.Using a vegetable peeler, peel rind thinly from lemon, avoiding white pith. Squeeze juice from lemon; reserve 1 tablespoon juice. Combine lamb, garlic, oregano, rind and oil in large bowl; turn to coat. Season with pepper. Cover, refrigerate 4 hours or overnight.

2.Combine fetta, breadcrumbs, onion, mint and reserved juice in medium bowl.

3.Preheat oven to 240°C.

4.Place rind and garlic from marinade in baking dish. Open lamb out on board, cut-side up. Spread lamb with fetta mixture; roll to enclose filling. Tie lamb at intervals with kitchen string; season.

5.Place lamb in baking dish; roast, uncovered, 20 minutes. Reduce oven to 200°C; roast, uncovered, about 40 minutes. Stand lamb, covered, 15 minutes before slicing.