Name: Greek lamb with rice and fresh herb stuffing
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 1
Cuisine: greek
Ingredients: 2 (about 1-1.2kg each) easy-carve lamb leg roasts, string removed; 500.00ml (1 cup) beef stock; 125ml (1/2 cup) olive oil; 60ml (1/2 cup) fresh lemon juice; 2 sprigs fresh rosemary, leaves picked; 20.00 ml dried Greek oregano; Salt & freshly ground black pepper; 18.20 gm olive oil; 1 large brown onion, halved, finely chopped; 2 garlic cloves, crushed; 220g (1 cup) white medium-grain rice; 62.50 ml coarsely chopped fresh continental parsley; 40.00 ml coarsely chopped fresh dill; 20.00 ml coarsely chopped fresh mint

Greek lamb with rice and fresh herb stuffing

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Prep Time:
20 minutes

Cook Time:
105 minutes

Total Time:
125 minutes

Impress with a memorable Greek feast featuring succulent roast lamb.

Ingredients:

2 (about 1-1.2kg each) easy-carve lamb leg roasts, string removed
500.00ml (1 cup) beef stock
125ml (1/2 cup) olive oil
60ml (1/2 cup) fresh lemon juice
2 sprigs fresh rosemary, leaves picked
20.00 ml dried Greek oregano
1 large brown onion, halved, finely chopped
220g (1 cup) white medium-grain rice
62.50 ml coarsely chopped fresh continental parsley
40.00 ml coarsely chopped fresh dill
20.00 ml coarsely chopped fresh mint

Instructions:

In a large frying pan over medium heat, sauté onion and garlic in oil for 5 minutes until onions soften. Stir in rice and stock, bringing to a gentle simmer. Cook for 5-10 minutes until liquid is absorbed and rice is slightly crunchy. Remove from heat, then add parsley, dill, mint, and season with salt and pepper.
Preheat your oven to 180°C. Lay the lamb leg flat on a clean surface. Make a deep cut in the meat where the bone was removed, ensuring not to slice all the way through. Spread half of the stuffing down the center of the lamb leg. Fold the lamb over to seal in the stuffing. Secure with unwaxed white kitchen string, tying at 2cm intervals. Repeat the process with the other lamb leg and stuffing.
Arrange the lamb legs in a spacious roasting pan. Pour over the stock, oil, and lemon juice and sprinkle generously with rosemary and oregano. Season with salt and pepper. Roast in the oven for 1 1/2 hours until lamb is cooked and rice is tender. Once done, take out of the oven, cover with foil, and let it rest for 10 minutes. Finally, slice the lamb across the grain and serve promptly.

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