Even Greeker

Stuffed Lamb With Figs And Fetta.
Capper And Olive Salad With Artichokes.

This is one of the yummiest things I have ever cooked. To do it though, you can't skimp on the quallity of the ingredents. Everything I've used in this meal is organic, and in season.

Ingredents: Lamb.

10 point rack roast of lamb. (De-boned with as much belly as possible left on).

250g of Sryan figs. (Very ripe).

100g Greek feta.

Peper.

Pinch of brown sugar.

Ingredents: Salad.

150g Spinach leaves.

150g Purple basil leaves.

100g of large cappers. (Stem on).

100g Extra large green olives.

100g Greek feta. (Crumbled).

10 Cherry tomatoes.

1 clove of garlic. (Minced).

Juice of one lime.

Basic vinnagrett.

Pepper.

Salt.

Method: Lamb.

Slice and layer half the figs into the belly fold, do the same with the fetter adding a good pinch of pepper and sugar, tie the lot up with butchers twine. Cook the lamb on all sides useing a very hot plate. Use the finger method to test for doneness.

Method: Salad.

Combine all the ingredents. Half the tomatoes if you want.