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.
This story is from the Issue 51 2019 edition of The Australian Women's Weekly Food.
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This story is from the Issue 51 2019 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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