Leg of Lamb with Feta Cheese

A great pasta dish for any occasion:

Remove the outer skin and fat from the leg of lamb.

Mash the feta cheese with a fork and add the pressed garlic and half of the chopped rosemary.

Unfold the leg and sprinkle more rosemary and a little cayenne pepper over the inside where the bone was sitting. Pour in the prepared cheese and fold up the leg. Tie or sew the folded leg together with kitchen thread.

Season the leg of lamb with salt and pepper and fry it heartily in hot olive oil in a frying pan. Then add the tomatoes, celery and shallots and place in the oven heated to 200 °C. Pour half a cup of clear soup and after 20 minutes reduce the heat to 120 °C. Add more clear soup as needed during the cooking time, but the meat should never be in too much liquid, this should only prevent the meat juices from burning.

When the cooking time is over, remove the meat from the pan and keep warm. Pour the sauce through a sieve into a small saucepan. Add the whipped cream and, if available, a little veal stock and simmer a little, seasoning.

Serve with ribbon noodles and melted tomatoes.

Remove the seeds from a few peeled tomatoes, cut into quarters, and heat them in hot butter, making sure that the tomato quarters do not fall apart. Season with salt

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