Stuffed Greek leg of lamb

3

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

MARINADE

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.