EASTER LAMB

easter lamb

I like to cook larger pieces of lamb long and slow and I like to partner it up like the Greeks do with fragrant herbs, juicy tomatoes and a little feta to round it off.

Serves 4-6

Ingredients

1.5kg boned leg of lamb or forequarter

250g bulgur wheat (cracked wheat)

4 Tbsp extra virgin olive oil

1 tsp dried oregano (greek if possible)

2 lemons

Sea salt and cracked black pepper

2 red onions, sliced

6 cloves garlic, peeled and lightly smashed

500g ripe tomatoes, roughly chopped

100g feta cheese

Method

Soak the wheat with either hot or cold water (1 ½ cups). Let stand until all the liquid has absorbed and the wheat has become softer.

Preheat the oven to 220C

When the wheat is ready, drain off any excess liquid and place in a large bowl. Add 2 Tbsp olive oil, zest and juice of 1 lemon and ¾ of the oregano, mix well and season generously.

Place the lamb skin side down on your bench, season the flesh of the lamb well with salt and pepper. Spoon over the wheat and press down a little onto the meat.

Roll the meat up lengthwise, ensuring the stuffing stays inside!

Secure the meat by tying it up with string so that the meat stays together and the stuffing doesn’t fall out too much.

Drizzle over a little oil, rub in remaining oregano, season once again.

Place into a heavy oven dish and roast for 20 minutes or until the lamb is golden brown.

Remove from the oven and add the onion, garlic and tomatoes, season lightly with salt and pepper. Pour over ¾ cup water and cover with tin foil.

Reduce the oven to 160C and slow cook the lamb for 1 ½ hours. Check and if the meat is becoming very tender and the tomatoes have merged with the onions and turned into a thick sauce then it is ready. Remove from the oven and sprinkle over the feta cheese. Let sit for 10 minutes

Remove the string and slice into rounds and serve with the beautiful tomato sauce.