SPINaCH-STUFFED SHOUl­DER OF lamb

YOU Best Recipes: Braai - - Lamb Firedup Formeat - LEONIE JONKER New­cas­tle, KwaZulu-Na­tal

SERVES 6-8 Prepa­ra­tion time: 20 min Mar­i­nat­ing time: 1 hour or overnight Cook­ing time: 2-2½ hours

MEAT AND FILL­ING 45 ml (3 T) but­ter 1 onion, chopped 300 g spinach,

chopped 5 ml (1 t) salt 3 ml (¾ t) lemon

pep­per 3 ml (¾ t) pa­prika 1 wheel (100 g) feta cheese, bro­ken into pieces 2 kg lamb shoul­der, deboned and but­ter­flied salt and pep­per MARI­NADE 2 gar­lic cloves,

chopped 250 ml (1 c) dry

white wine 125 ml (½ c) olive

oil grated zest of

1 lemon

1 Meat and fill­ing Melt the but­ter in a saucepan and sauté the onion un­til golden brown. Add the spinach and spices and stir-fry un­til the spinach has wilted. Add the feta. Set aside to cool. 2 Sea­son the meat and spread the cooled spinach mix on the meaty side (the in­side) of the lamb. Roll up and tie with kitchen string. Sea­son again. 3 Mari­nade Whisk to­gether the ingredients, pour over the lamb and mar­i­nate in a glass bowl for an hour or overnight in the fridge. 4 Braai the lamb in a ket­tle braai or on a grid over hot coals un­til well sealed. Cover with a lid or alu­minium foil and con­tinue cook­ing higher over slower coals for about 2 hours un­til done. Baste oc­ca­sion­ally with the mari­nade. 5 Re­duce left­over mari­nade to make gravy. Slice the meat and serve with the gravy.

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