Deboned lamb roll stuffed with spinach and feta

6 servings Prep: 30 mins, Cooking: 1 hr
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An amazing dish that is really tasty and will impress the socks off anyone.

By Food24 November 03 2009
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Ingredients (12)

0.00 caraway seeds
0.00 green chilli — chopped
0.00 garlic — cloves, crushed
0.00 fresh mint — handful
0.00 coriander — ground
0.00 olive oil
0.00 spinach — baby
0.00 pine nuts
0.00 lamb — leg, deboned and butterflied
0.00 feta cheese — crumbled
0.00 lemon — sliced
0.00 brown sugar
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Method:

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.



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