|45 ml||fresh chillies — 573|
|250 g||bacon — finely chopped|
|3||small leeks — finely chopped|
|6||garlic — cloves, finely chopped|
|1||punnet mushrooms — finely chopped|
|500 g||spinach — finely chopped|
|15 ml||lemon juice|
|150 ml||breadcrumbs — fresh|
|60 ml||sour cream|
|1||eggs — whisked|
|freshly ground black pepper|
|2 kg||lamb shoulder — deboned|
|7 ml||freshly ground black pepper|
|extra salt and pepper|
|1.5 l||wine — dry white|
|7 ml||dried basil|
|30 ml||flour gravy powder|
Bored of just doing the usual when you braai? Well, try out this recipe of shoulder of lamb with spinach stuffing.
1. Spinach stuffing Heat the oil in a pan and fry the bacon, leeks, garlic and mushrooms for a few minutes.
2. Transfer the mixture to a bowl and mix with the spinach, lemon juice, breadcrumbs, sour cream, egg, salt and pepper.
3. Meat Put the meat, fat side down, on a clean work surface. Season with salt and pepper.
4. Spread the spinach stuffing over the meat, roll up and truss with string.
5. Heat the oil and butter in a cast-iron pot. Braai the meat over hot coals until golden brown on the outside. Season with salt and pepper.
6. Add the wine, basil and bay leaves, and cover with the lid. Simmer over slow coals for about 2 hours or until tender.
7. Remove the meat from the pot and set aside to rest.
8. Mix flour and gravy powder to a paste with a little cold water then stir into the juices in the pot. Stir until well mixed, bring to the boil, reduce the heat and simmer until thickened.
9. Carve the meat and serve with the sauce on the side.
Braai lamb directly over hot coals until brown. Cover with foil and braai slowly until done to your liking.