Publications
Prep Time: 30
Servings: 6
Cooking Time: 60
Ingredients
- 0.00 - 5ml caraway seeds
- 0.00 - 2 green chillies, chopped
- 0.00 - 2 garlic cloves, crushed
- 0.00 - a small handful of fresh mint leaves
- 0.00 - 5ml ground coriander
- 0.00 - 30ml olive oil
- 0.00 - 300g baby spinach
- 0.00 - 60ml pine kernels
- 0.00 - 2kg leg of lamb, deboned and butterfl ied
- 0.00 - 150g feta cheese, crumbed
- 0.00 - 1 lemon, cut into slices
- 0.00 - 15ml brown sugar
Method
An amazing dish that is really tasty and will impress the socks off anyone.
1.Place the caraway seeds, dry, in a small pan over a low heat and roast for about a minute or until they begin to brown.
2. Place the caraway seeds, chillies, garlic, mint leaves,coriander and olive oil in a food processor and pulse until everything has been mixed and you have a rough paste. You can also do this using a pestle and mortar. Cover and set aside.
3.Wash the spinach, make sure that all the sand has been washed off the leaves. Quickly blanch the leaves or steam in a large saucepan until they have softened slightly. Drain and allow to cool. Use your hands to press as much moisture as possible from the leaves.
4. Preheat the oven to 180°C. Roast the pine kernels on a baking sheet in the oven for about 3-4 minutes or until light brown. Allow to cool.
5. Place the butterflied leg of lamb on a clean work surface (fat side facing down) and rub the chilli paste thoroughly into the meat with your hands. Sprinkle spinach leaves over the meat, followed by feta cheese and roasted pine kernels.
6.Roll the meat up tightly. Start at the shortest end and roll up so that the seam is at the bottom. Secure the roll by tying rope tightly around it at 5cm intervals. Start in the centre and work to the sides. Place the roll on a sheet of baking paper and fold the paper over to close it on top. Place the lamb in a roasting tin in the oven and roast for 30 minutes. Fold open the baking paper, sprinkle the lemon slices over the meat, followed by the brown sugar, and roast for another 30 minutes. Remove the lamb roll from the oven and leave for 10 minutes before carving. Serve with couscous.
Wine recommendation: A dry, unwooded white wine will complement the salty feta cheese and juicy meat.
2. Place the caraway seeds, chillies, garlic, mint leaves,coriander and olive oil in a food processor and pulse until everything has been mixed and you have a rough paste. You can also do this using a pestle and mortar. Cover and set aside.
3.Wash the spinach, make sure that all the sand has been washed off the leaves. Quickly blanch the leaves or steam in a large saucepan until they have softened slightly. Drain and allow to cool. Use your hands to press as much moisture as possible from the leaves.
4. Preheat the oven to 180°C. Roast the pine kernels on a baking sheet in the oven for about 3-4 minutes or until light brown. Allow to cool.
5. Place the butterflied leg of lamb on a clean work surface (fat side facing down) and rub the chilli paste thoroughly into the meat with your hands. Sprinkle spinach leaves over the meat, followed by feta cheese and roasted pine kernels.
6.Roll the meat up tightly. Start at the shortest end and roll up so that the seam is at the bottom. Secure the roll by tying rope tightly around it at 5cm intervals. Start in the centre and work to the sides. Place the roll on a sheet of baking paper and fold the paper over to close it on top. Place the lamb in a roasting tin in the oven and roast for 30 minutes. Fold open the baking paper, sprinkle the lemon slices over the meat, followed by the brown sugar, and roast for another 30 minutes. Remove the lamb roll from the oven and leave for 10 minutes before carving. Serve with couscous.
Wine recommendation: A dry, unwooded white wine will complement the salty feta cheese and juicy meat.
