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Categories: Meals, Meat

Lamb stuffed with graviera, wrapped in vine leaves and in a grape sauce

Ingredients

 

1.5-2kg boneless leg of lamb from a large lamb

Salt

Pepper, freshly-ground

Oregano

200g graviera

100g feta, crumbled

2 tbsps mustard

1 onion, medium-sized, crushed

1 clove garlic, crushed

2-3 tbsps olive oil

2 tbsps spearmint, finely-chopped

2 tbsps parsley, finely-chopped

16 vine leaves, blanched

1 tbsp cornflower

100ml Samos white wine

5-6 vines

500ml Samos dry white wine


Instructions

 

Put a large sheet of aluminium foil on your kitchen counter or work space and then place two sheets of baking paper on top of the foil. Lay the vine leaves down like a sheet, season with salt and pepper and place the lamb on top so that it can be wrapped into a roll. Season the meat with salt and pepper, and then put oregano everywhere.

 

Using a food processor, crush the onion and garlic together along with the mint, the mustard and a little oil. Spread this mixture out in the inner part of the meat. Then, place the graviera (cut into sticks) and the feta on the meat, lengthwise.

 

Wrap the meat and the vine leaves tightly into a roll, and place it on the vines, which serve as a kind of bed. Add the wine and a little water.

 

Bake in a pre-heated oven at 180 degrees Celsius, for about 3 hours.

 

Remove the liquids from the pan and pour into a saucepan, add the wine and the grapes, and boil until the broth is reduced by half. Thicken the sauce with a little cornflour that has been diluted with a bit of water.

 

Cut into slices and serve, along with its sauce.

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