stuffed lamb leg with greek beans

Lamb

Stuffed lamb leg with Greek beans

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

This roast lamb recipe champions some of the best-loved classic ingredients from Greece including feta, olives, dill and oregano. The beans are inspired by gigantes plaki (Greek baked beans) and are enriched by the lamb fat they are cooked in.

Ingredients

1 lamb leg (about 2.5kg before boning), butterflied but with shank bone left in (ask your butcher to do this for you)

3 onions, cut into eighths

1 garlic bulb, cloves separated but not peeled

100ml dry white wine

Koulouri or simit bread to serve (optional)

For the stuffing

100g feta

50g black pitted olives, roughly chopped

50g sun-drenched tomatoes, roughly chopped

Small bunch dill, finely chopped, plus extra fronds for garnish

Few sprigs oregano, leaves picked and roughly chopped

1 lemon, zest plus wedges for serving

2 cloves garlic, crushed

2 tbsp extra-virgin olive oil, plus extra for drizzling

60g fresh breadcrumbs

For the beans

2 tbsp tomato purée

2 x 400g tins cherry tomatoes

1 tsp ground cinnamon

1 tsp dried oregano

3 x 400g tins butter beans, drained and rinsed

Small bunch dill, roughly chopped

Few sprigs oregano, leaves picked

Directions

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Ingredients