STUFFED LAMB COOKED IN VINE LEAVES
A DELICIOUS RECIPE FOR A LAMB THAT MELTS IN YOUR MOUTH! IF YOU LOVE THE TRADITIONAL OVEN-BAKED LAMB THIS VERSION WILL EXCITE YOU! PICK A XINOMAVRO OR AN ASSYRTIKO AND YOU ARE READY!
INGREDIENTS
For the lamb roll
4000 gr. lamb leg, deboned
1 package of vine leaves
3 grilled peppers
300 gr. kefalograviera
Freshly ground pepper
Salt
For the marinade
5 cloves of garlic
4 tablespoons dill
4 tablespoons parsley
1 tablespoon fresh thyme
1 spring onion
80ml olive oil
Freshly ground pepper
Salt
In addition, we will need
Baking sheets
INSTRUCTIONS
In a blender, mash all the marinade ingredients.
Season the lamb well on all sides and spread the marinade on the inside.
Spread 2-3 sheets on your counter, which will fit the lamb, spread the vine leaves and place the lamb above them.
Fill the peppers with the cheese, place them in the middle and wrap in a roll, lifting the oil sheet with the vine leaves.
Close well, place the roll in a baking pan and bake in a preheated oven at 180o C for 4 hours.
Serve the roll hot or at room temperature.
Extra tips
-We can fill the lamb with any filling we like such as rice or pine nuts
-If we do not like dill, we skip it
Eva Monochari
Food Blogger
