Melt butter and olive oil over low heat. Add sliced leeks and toss to coat. Saute over low heat until caramelized, about 40 minutes. Remove.
Preheat oven to 450.
Spread leg of lamb on cutting board. Slather feta butter on inside. Top with sauteed leeks and bread crumbs. Roll up like a jelly roll and tie together with kitchen twine.
Place quartered potatoes in bottom of roasting pan. Place rolled and tied lamb on top of potatoes.
Roast in oven until internal temperature reaches 130 degrees for medium rare. Let lamb rest 15 minutes.
Untie and slice into 1/2 inch slices. Serve on platter with potatoes.
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