For me, lamb is a natural addition to the trio of feta, mint and citrus, evoking the cooking traditions of Greece, Turkey and North Africa. I love grilling and roasting butterflied legs of lamb. The lamb can either be smeared with herbs, garlic and oil, or, in this case, rolled with feta, mint and orange zest. The contrast of salty feta, aromatic mint and tangy citrus perfume and brighten the meat. A balsamic vinegar and blood orange reduction adds a sweet, savory component and nicely rounds out the dish.

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