Ingredients

Serves 6

1 boned and rolled leg of lamb – about 2kg
Salt and pepper
500gms spinach, coarse stalks removed and cut into thick strips
120mls olive oil
200gms coarsely grated halloumi or mozzarella cheese
2 tbsp finely chopped fresh mint
150gms blanched vine leaves
5 tbsp dry white wine
1 tbsp cornflour
Buttered seasonal vegetables to serve.

Method

Preheat the oven to 180ºC. Unroll the meat and lay it out flat on a work surface and season with salt and pepper.

Rinse the spinach in cold water and cook over low heat in just the water that is clinging to the leaves after rinsing, for 4-5 minutes until wilted. Drain well.

Heat half the oil in a pan. Add the spinach and cook stirring frequently for 4-5 minutes. Spread it out on top of the meat. Combine the cheese and mint in a bowl and sprinkle the mixture down the middle of the meat. Roll up and tie securely with kitchen string.

Brush a piece of greaseproof paper large enough to enclose the meat with some of the remaining oil and line it with 2-3 layers of grape leaves. Drizzle with oil, season with a little salt and pepper and place the meat roll on top. Wrap the paper around it and secure with kitchen string.

Put the parcel into an ovenproof dish just large enough to hold it, pour in ½ cup water and bake for 3 hours.

Remove from the oven and open the parcel while it is still in the dish. Remove the meat and let rest for 10 minutes before slicing.

Meanwhile pour the wine and the cooking juices into a small pan and cook over medium heat for 5 minutes. Mix the cornflour to a paste with 2 tablespoons water in a bowl, add to the pan and cook stirring constantly until thickened. Season with salt and pepper and pour the sauce over the sliced meat.

Serve immediately with buttered seasonal vegetables.

 

N.B. Lamb is cooked this way in many parts of Greece and each region uses its own local cheese in the stuffing – Graviera in Crete, Ladotiri in Lesvos, Kalathaki in Limnos, Kefalograviera in Epirus and Formaela in Sterea Ellada.

 

From Vefa’s Kitchen: The bible of traditional Greek cuisine, by Vefa Alexiadou, published by Phaidon, RRP: $69.95