Stuffed Greek leg of lamb

YOU Best Recipes: Braai - - Contents -


SERVES 6-8 Prepa­ra­tion

30 min Mar­i­nat­ing 3-4 hours Cook­ing 1½-2 hours

Cook this tasty leg of lamb in a ket­tle braai for best re­sults.

1 leg of lamb, about 1,7 kg, deboned and

but­ter­flied salt and pep­per

6 gar­lic cloves, cut into strips


1 x herb mari­nade (see recipe on page 27) STUFF­ING large hand­ful of spinach, chopped

1 round feta cheese, crum­bled

2-3 black olives, pit­ted and chopped

3-4 sun-dried to­ma­toes, chopped

3 cm slice of ci­a­batta bread, bro­ken into

chunks and toasted grilled vegetables and salad to serve 1 Sea­son the meat with salt and pep­per. Use a sharp-pointed knife to make a few deep cuts in the meat and push the gar­lic strips into them.

2 Mari­nade Cover the meat with the herb mari­nade and mar­i­nate in the fridge for 3-4 hours.

3 Stuff­ing Mix all the in­gre­di­ents. Re­move the meat from the mari­nade, use pa­per tow­els to pat dry slightly and place on a work sur­face with the meaty side up. Spread the fill­ing on the in­side, fold over and truss with butcher’s twine or string.

4 Braai the leg over hot coals un­til browned on the out­side. Move the meat fur­ther from the heat, cover with a domed lid or a dou­ble layer of alu­minium foil and braai for about 1½ hours for medium-done.

5 To serve Carve the meat and serve with grilled vegetables and salad.

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