Tender rolled lamb filled with delicious herbed fetta is the ultimate winter family dinner.
FETTA, LEMON & HERB ROLLED LAMB
PREP + COOK TIME 8 HOURS 45 MINUTES SERVES 6
180g Persian fetta in oil
¼ cup coarsely chopped fresh oregano
¼ cup coarsely chopped fresh mint
¼ cup coarsely chopped fresh basil
2 teaspoons finely grated lemon rind
2 tablespoons balsamic vinegar
1.5kg boned leg of lamb
1 Drain fetta reserving 2 tablespoons of the oil.
2 Combine feta, herbs, rind and half the vinegar in a medium bowl. Season to taste.
3 Open out lamb and place on a board, fat-side down. Slice through the thickest part of the lamb horizontally, without cutting all the way through. Open out the flap to form one large even piece; spread fetta mixture over lamb. Roll lamb up to enclose the stuffing, securing with kitchen string at 2cm intervals.
4 Heat half the reserved oil in a large frying pan over medium-high heat; cook lamb, turning, until browned. Transfer to a 4.5-liter (18-cup) slow cooker.
5 Combine remaining reserved oil and vinegar in a small bowl; brush all over the lamb. Cook, covered, on low, for 8 hours.
6 Serve sliced with roasted pumpkin, fresh garden peas, and extra fresh herbs, if you like.
STEP by STEP
TEST KITCHEN COOKING SCHOOL
1 Place butterflied lamb on a board and spread fetta mixture all over the lamb. Using a spoon or an offset palette knife is helpful to do this.
هذه القصة مأخوذة من طبعة Issue 51 2019 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة Issue 51 2019 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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