Legs of lamb with garlic, kefalotiri cheese and herbs

First ask your butcher to bone the legs of lamb for you. Then prepare the dish in no time, put it in the oven and while it is cooking, have a good time with your guests, before you all enjoy the meal.

Ingredients

• 2 legs of lamb, boned and butterflied 
• 1/4 tea cup of fennel, finely chopped
• 1/4 tea cup of dill, finely chopped
• 2 fresh rosemary sprigs, leaves picked
• 6 cloves of garlic, finely chopped
• 1 tablespoon spicy mustard
• 300g kefalotiri cheese, cut in cubes
• 2 tablespoons dry white wine
• salt
• freshly ground pepper
• olive oil for rubbing

Method

In a mixing bowl put the mustard, cheese, fennel, dill, rosemary, garlic and wine. Season with pepper and give everything a good toss. Arrange the legs of lamb on a working surface and rub them all over with olive oil, salt and pepper. With the help of a spoon divide the filling ingredients between the two butterflied legs, placing it in the centre of each. Roll the legs over to make a sort of roulade and stitch carefully. Then wrap each roulade in a sheet of greaseproof paper and tie it up, forming a parcel. Place the two parcels on a flat metal baking tray and bake at 170°C for 2 hours and 15 minutes until the meat is as tender as it can be. Remove the greaseproof paper, cut the roulades in slices and transfer them in a platter. Pour the meat juices over the slices and serve with a green lettuce salad.

portions 8

Preparation Time 20 minutes

Cooking Time 135 minutes

Source: argiro.com.gr