In a pan, melt the butter and sauté the onion and garlic until golden. Add the livers, rosemary, thyme and salt and pepper. Sauté until the livers are cooked. Pour over ½ cup of kumantaria. Cook over medium heat for a few minutes and add the chrysanthemums (apricots) and sun-dried tomatoes. Stir and bring to a boil, about 5 minutes, stirring occasionally, until there are no more juices in the pan. Add the pine nuts and remove from the heat. Set aside to cool slightly.

We ask our butcher to carefully remove the bone from a leg of lamb. Spread the leg on a cutting board and with a sharp knife flatten it as much as possible, being careful not to pierce it. Cover it with non-stick paper and give it a little tap with a rolling pin.

Season with salt and pepper on both sides. Spread the stuffing on the inside of the meat and press with a spoon to get it well into the indentations. Add the cheese cubes and press them into the indentations with your hands as well.

Wrap the leg and tie it with string. Wrap it like a confection on non-stick paper and place it on a baking tray. Cover with foil and transfer to the oven. Bake at 180˚ C in the air for 2 hours.

Uncover the baking pan and carefully open the paper. Sprinkle the meat with the remaining coumadaria and put it back in the oven. Increase the temperature to 200˚ C and continue to bake, basting occasionally, until the food is golden brown (about 20-30 minutes).

Place the lamb on a cutting board and cover loosely with foil. Let it stand for 15-30 minutes before cutting. Meanwhile, remove all the juices from the pan and place them in an ovenproof dish. To make the sauce, melt the butter in a small saucepan and sauté the flour until golden. Add the juices from the pan and stir until the sauce is a little thicker.

Remove the string from the meat and slice. Serve by pouring the sauce over the meat.