Stuffed Lamb breast with Feta Cheese and Roasted Peppers
Sunday in Greece, like in many countries I suppose, is a day for roast meat. Especially lamb! Cooking a roasted lamb mixed with feta cheese though can make the day even better.
In the past I tried to make the following dish many times but the problems that I always faced was that the stuffing was always too much for the portion of meat that I had. This time I had to settle for less though and I wasn’t disappointed.
Adding the stuffing inside the lamb meat makes literally so tasty and nice to present it on the plate. While the spear mint gives a really nice freshness.
Even if it looks difficult to make and many might think you are a chef by making this recipe, I think its insanely easy.
INGREDIENTS FOR STUFFED LAMB BREAST WITH FETA
- 600gr of lamb breast
- 2 tbsp of Olive oil
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 small bunch of chopped spear mint leaves
- 100gr of Feta
- 75gr of drained and chopped roasted red peppers
- Salt/Pepper
HOW TO COOK STUFFED LAMB BREAST WITH FETA
Pre heat the oven on the 190c mark. In a pan heat the oil and through inside the onions and the garlic. Cook them until they are soft. Add them to a bowl when ready and then throw inside the rest of the stuffing. The feta, mint, and roasted peppers stirring them well.
Season the lamb of breast from all sides and place them skin down. Place the stuffing inside on all sides and carefully roll the breast of lamb tying it with some strings in the end.
Now in a frying pan again place some olive oil in medium heat and fry the lamb for 5-6 minutes from all sides so it creates that tender crust on the outside. That will make sure it keeps its texture when you roast it.
Place it in a roasting pan (preferably with a tin on top) and roasted it for 40 minutes. Then remove the tin from the top, add the glass of red wine and continue roasting for the following 20 minutes or so until the wine is reduced in half.
Serve with roasted potatoes and tomato salad!
Happy Sunday!
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