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.