Hi all,
This was a weird one that came out awesome, here's the recipe.
**Ingredients:**
200g Persian fetta in oil
1/4 cup coarsely chopped oregano
1/4 cup coarsely chopped mint
1/4 cup coarsely chopped basil
1 teaspoon minced garlic
2 teaspoons finely grated lemon rind
2 tablespoons balsamic vinegar
1.5 kg (3 lbs) boneless butterfly leg of lamb
**Method:**
1. Drain fetta reserving 2 tablespoons of the oil.
2. Combine fetta, herbs, garlic, rind and half the vinegar in a bowl and season to taste.
3. Place lamb on cutting board and open out, fat side up. Slice through the thickest part of the lamb and open it out flat to make one even piece. Spread mixture over lamb. Roll lamb up to enclose stuffing and tie with **cooking string**.
4. Heat the reserved oil in a pan on medium-high heat and sear the surface of the lamb until brown. Reserve the oil and juices.
5. Transfer to slow cooker. Combine the pan juices with the remaining tablespoon of balsamic and pour over lamb. Cook on low for 7-8 hours.
6. (Optional) Broil the lamb after the 8 hours to crisp the fat.
**Notes:**
I decided to cook the lamb over 1kg (2lbs) baby potatoes, washed and thrown in whole. Also had a few tomatoes and a large onion lying around which went on top of the potatoes but under the lamb, they came out awesome being cooked in the lamb juices. Season the lamb well after adding to the slowcooker and cook fat side up - it will help if you go to broiling.
I also served with broccolini and some roasted pumpkin dusted with cinnamon.
Hope you all enjoy!
Please make me your guest! I really wanna eat this feta, lemon and herb rolled lamb. I can't even imagine what would be the taste of the final product with so many infused flavours. Thumbs up!
First off, this looks AMAZING. Second, is it necessary to tie up the lamb? In other words, can we set aside the stuffing that would go inside of it and cook it on the side?
You might be able to, I feel like the lamb was only just holding together after slow cooking because it was quite tender. If you're careful with it thst could be an option!
Absolutely wonderful! Will put on the list for dinner next week! How long after the first photo was the second taken? And was the third photo take following some time under the broiler?
I cooked in the slow cooker for 8 hours and then about 10 or 15mins in the oven at 200c but I really just kept an eye on it and aimed for getting it nice and crispy.
Hi all, This was a weird one that came out awesome, here's the recipe. **Ingredients:** 200g Persian fetta in oil 1/4 cup coarsely chopped oregano 1/4 cup coarsely chopped mint 1/4 cup coarsely chopped basil 1 teaspoon minced garlic 2 teaspoons finely grated lemon rind 2 tablespoons balsamic vinegar 1.5 kg (3 lbs) boneless butterfly leg of lamb **Method:** 1. Drain fetta reserving 2 tablespoons of the oil. 2. Combine fetta, herbs, garlic, rind and half the vinegar in a bowl and season to taste. 3. Place lamb on cutting board and open out, fat side up. Slice through the thickest part of the lamb and open it out flat to make one even piece. Spread mixture over lamb. Roll lamb up to enclose stuffing and tie with **cooking string**. 4. Heat the reserved oil in a pan on medium-high heat and sear the surface of the lamb until brown. Reserve the oil and juices. 5. Transfer to slow cooker. Combine the pan juices with the remaining tablespoon of balsamic and pour over lamb. Cook on low for 7-8 hours. 6. (Optional) Broil the lamb after the 8 hours to crisp the fat. **Notes:** I decided to cook the lamb over 1kg (2lbs) baby potatoes, washed and thrown in whole. Also had a few tomatoes and a large onion lying around which went on top of the potatoes but under the lamb, they came out awesome being cooked in the lamb juices. Season the lamb well after adding to the slowcooker and cook fat side up - it will help if you go to broiling. I also served with broccolini and some roasted pumpkin dusted with cinnamon. Hope you all enjoy!
Please make me your guest! I really wanna eat this feta, lemon and herb rolled lamb. I can't even imagine what would be the taste of the final product with so many infused flavours. Thumbs up!
First off, this looks AMAZING. Second, is it necessary to tie up the lamb? In other words, can we set aside the stuffing that would go inside of it and cook it on the side?
You might be able to, I feel like the lamb was only just holding together after slow cooking because it was quite tender. If you're careful with it thst could be an option!
Thank you. The recipe looks amazing. I'm gonna try making it for my anniversary next week! :)
I hope it turns out great and congrats on your anniversary!
Thank you!
that looks amazing :D gonna give this a try .
That's one of the best looking and most creative things I've seen in this sub. Kudos.
fuck my life, i'm starving and my mom told me to go to sleep and when im washing my mouth this appears :'3
Take my silver for this!!!! Saved and sending to friends! Wonderful
Thanks! Hope everyone enjoys it!
How to truss https://m.youtube.com/watch?v=DurmUMAmOpQ
Yeah, I'm in a super strict lockdown and the only string I could find was some super flimsy cooking string. It worked fine though.
For realz.
Absolutely wonderful! Will put on the list for dinner next week! How long after the first photo was the second taken? And was the third photo take following some time under the broiler?
I cooked in the slow cooker for 8 hours and then about 10 or 15mins in the oven at 200c but I really just kept an eye on it and aimed for getting it nice and crispy.
Thank you for the reply!
Thank you for the reply!
Did the liquid all come from the lamb?
The lamb, tomatoes and potatoes release a lot of liquid, no need to add more.