Name: Lamb fillet wrapped in vine leaves with tzatziki
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: greek
Ingredients: 6 lamb fillets; 18.20 gm olive oil; 20.00 ml finely chopped fresh oregano; 1 garlic clove, crushed; 12 large vine leaves in brine, drained, patted dry with paper towel; Vegetable oil, to shallow-fry; 1 Lebanese cucumber; 300g natural yoghurt; 21.00 gm fresh lemon juice; 2 garlic cloves, crushed; 40.00 ml finely chopped fresh mint; 40.00 ml finely chopped fresh dill; Pinch of salt

Lamb fillet wrapped in vine leaves with tzatziki

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Impress your guests with savory lamb fillets wrapped in vine leaves, paired with fresh tzatziki dip.

Ingredients:

6 lamb fillets
20.00 ml finely chopped fresh oregano
12 large vine leaves in brine, drained, patted dry with paper towel
Vegetable oil, to shallow-fry
1 Lebanese cucumber
300g natural yoghurt
21.00 gm fresh lemon juice
40.00 ml finely chopped fresh mint
40.00 ml finely chopped fresh dill
Pinch of salt

Instructions:

Place the lamb in a spacious glass or ceramic dish. Mix oil, oregano, and garlic in a small bowl. Brush the lamb with the garlic mixture, cover with plastic wrap, and refrigerate for 30 minutes to enhance flavors.
For the tzatziki, grate the cucumber finely and place in a colander. Squeeze out excess liquid using your hands.
Place the cucumber in a large glass or ceramic bowl. Mix in the yogurt, lemon juice, garlic, mint, and dill until fully combined. Season with salt to taste. Cover with plastic wrap and refrigerate until needed.
Lay 2 vine leaves on a clean work surface with the vein side facing up, slightly overlapping. Roll a lamb fillet on the edge of the vine leaves closest to you, tuck in firmly, and trim the ends. Cut the fillet into 3cm-long pieces and secure each with a toothpick. Repeat the process with the rest of the vine leaves, lamb fillets, and toothpicks in 5 more batches. Display on a plate.
In a large frying pan, pour enough oil to reach a 2cm depth and heat it over high heat. Cook half of the lamb for 3 minutes until medium or desired doneness and the vine leaves are crisp. Place them on a plate lined with paper towel. Repeat the process with the remaining lamb, making sure to reheat the oil between batches.
Present the lamb beautifully on a platter and enjoy it promptly with a side of refreshing tzatziki.

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