Easter Lamb with Basil, Lemon, Almonds & oregano with a Hot Fetta Dressing

1. Roughly chop over herbs and garlic.
2. Put herbs, stems and all, garlic, a little oil and lemon zest, pepper and salt in mortar and pestle and pulverize.
3. Add almond meal then transfer to a bowl and add the rest of the oil and lemon juice.
4. Mix, and massage into the leg of lamb.
5. Leave at room temperature prior to cooking to marinate for at least an hour.
6. Preheat oven over 230°c and cook for 25 minutes to brown
7. (or throw on barbeque to seal). Reduce the heat to 180°c and cook for 20-30 minutes.
8. Remove from oven and leave to rest for 20 minutes before carving.

Hot Fetta Dressing

1. 250 g of Meredith fetta drained from its marinade. Meredith fetta is my favourite, but you can use another brand if you like.
2. Mix vinegar, lemon juice, olive oil, mustard and seasonings to make a dressing and then warm in small frypan.
3. Pull off and pull off heat and add fetta and oregano leaves and spoon over hot meat.
4. Serve immediately.