Preheat the oven to 350ºF. Place all the vegetables and the thyme in a roasting pan. Drizzle with the olive oil and salt and pepper and toss well, making sure the vegetables are coated with oil. Roast for 50 to 60 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
After you’ve put the vegetables in the oven, start on the lamb. Insert a knife into the lamb lengthwise, creating a cavity that runs through the center. It may be necessary to use your fingers to enlarge the cavity slightly. Combine the sun-dried tomatoes, olives, feta cheese, and olive oil, crumbling the cheese to make a paste. Fill the cavity with the feta cheese mixture and tie the lamb with butcher’s string to hold in the filling. Heat the vegetable oil in a frying pan over high heat and sear the lamb until well browned. Place the lamb in the oven, along with the vegetables, and roast for 35 to 40 minutes, or until the internal temperature reaches 135ºF. Serve the lamb with the roasted vegetables. If some of the filling falls out during roasting or cutting, just spoon it on top of the lamb.
Kokkari and Evvia, San Francisco, CA
This recipe comes from Jean Alberti of Kokkari and Evvia in San Francisco.