Greek Lamb With Rice And Fresh Herb Stuffing

By Yianni Sourris

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Create a Greek feast to remember with this succulent roast lamb.

All you have to do is throw all your ingredients of Greek Lamb With Rice And Fresh Herb Stuffing

  1. 2 (about 1-1.2kg each) easy-carve lamb leg roasts, string removed
  2. 250ml (1 cup) Massel beef stock
  3. 125ml (1/2 cup) olive oil
  4. 60ml (1/2 cup) fresh lemon juice
  5. 2 sprigs fresh rosemary, leaves picked
  6. 1 tablespoon dried Greek oregano
  7. Salt & freshly ground black pepper
  8. 1 tablespoon olive oil
  9. 1 large brown onion, halved, finely chopped
  10. 2 garlic cloves, crushed
  11. 220g (1 cup) white medium-grain rice
  12. 250ml (1 cup) Massel beef stock
  13. 1/4 cup coarsely chopped fresh continental parsley
  14. 2 tablespoons coarsely chopped fresh dill
  15. 1 tablespoon coarsely chopped fresh mint
  16. Salt & freshly ground black pepper

The instruction how to make Greek Lamb With Rice And Fresh Herb Stuffing

  1. To make the stuffing, heat the oil in a large frying pan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add rice and stock and bring to a gentle simmer. Simmer for 5-10 minutes or until all the liquid is absorbed (the rice will still be slightly crunchy). Remove from heat. Add the parsley, dill and mint, and season with salt and pepper.
  2. Preheat oven to 180u00b0C. Place 1 lamb leg flat on a clean surface. Cut a deeper slit in the meat where the bone has been removed (dont cut all the way through). Spread half the stuffing down the centre of the lamb leg. Fold over to enclose the stuffing. Use unwaxed white kitchen string to tie at 2cm intervals. Repeat with the remaining lamb leg and stuffing.
  3. Place the lamb legs in a large roasting pan. Drizzle with stock, oil and lemon juice and sprinkle with rosemary and oregano. Season with salt and pepper. Roast in oven for 1 1/2 hours or until lamb is cooked through and rice is tender. Remove from oven. Cover with foil and set aside for 10 minutes to rest. Slice the lamb across the grain and serve immediately.

Nutritions of Greek Lamb With Rice And Fresh Herb Stuffing

fatContent: 695.012 calories
saturatedFatContent: 38 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 64 grams protein
sodiumContent:

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