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What You Need:
(To Serve: 8)
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One 7- to 9-pound leg of lamb, boned and butterflied
MARINADE
¼ cup olive oil
3 tablespoons fresh lemon juice
¼ cup white wine
1 bay leaf, crushed
¼ teaspoon dried thyme, or ½ teaspoon dried oregano
1 tablespoon minced garlic
Salt and pepper to taste
STUFFING
8 scallions, finely chopped
1 cup chopped parsley
½ cup chopped dill
1½ tablespoons minced garlic
¾ pound feta cheese
GRAVY (OPTIONAL)
4 tablespoons butter
½ pound fresh mushrooms, sliced
3 tablespoons flour
¾ cup beef stock
1 cup water
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Translate this recipe:
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| How To Cook: |
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1. Combine all ingredients for marinade and pour over lamb; refrigerate in a covered bowl for several hours or overnight.
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2. When ready to bake, preheat oven to 350°.
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3. Combine chopped scallions, parsley, dill and garlic. Crumble feta into herb-garlic mixture.
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4. Remove lamb from marinade; reserve the marinade. Flatten lamb and spread the stuffing in the center.
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5. Fold one side of lamb over the other and tie securely. Place in roasting pan, pouring reserved marinade over.
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6. Bake for about 2½ hours. Serve with pan juices, or with gravy.
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PREPARE THE GRAVY:
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1. Melt butter and saute mushrooms. Remove from pan and set aside. Add flour to pan and blend.
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2. Combine beef stock and water, add to pan, and stir over low heat until gravy thickens.
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3. Add reserved mushrooms.
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