Method

1. 1
   Preheat oven to Gas 4, 180ºC, 350ºF.
2. 2
   Heat oil in a pan and add onion and garlic and cook for 2-3 minutes until softened, but not browned. Add chopped herbs and stir
3. 3
   Place boneless leg of lamb on a board and open out to flatten.
4. 4
   Spoon into the centre of the cavity the onion mixture and crumbled cheese. Spread out but not quite to the edges. Roll joint up and tie with heatproof string.
5. 5
   Weigh the joint and work out the cooking time: Medium - 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done - 30 minutes per 450g/½kg (1lb) plus 30 minutes
6. 6
   Place in a roasting pan (any leftover stuffing place on the bottom of the pan under the joint), season and drizzle with oil. Roast, basting occasionally.
7. 7
   40-50 minutes before the end of cooking time add new potatoes, beetroot wedges and rosemary sprigs and toss in the juices.
8. 8
   Serve joint thickly sliced with roasted potatoes and beetroot.