Greek Slow Cooked Stuffed Roast Lamb

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa offers a protein boost while bulgur is more economical.

red wine

🥗Healthier: grape juice

💰Cheaper: water with vinegar

Grape juice adds sweetness without alcohol, while vinegar provides acidity.

Melt 100 grams of butter in a pan.

Add 1 large chopped red onion and 4 large minced garlic cloves, and mix them together.

Add 1 kilogram of Greek beef mince meat to the mixture.

Add 1 bunch of chopped parsley and combine everything together.

Pour in 1 cup of red wine and mix again.

Add 1.5 tablespoons of salt, 0.5 tablespoon of Greek oregano, 0.5 teaspoon of cinnamon, and 0.5 teaspoon of black pepper, and mix well.

Add 1 kilogram of washed rice and mix it in.

Pour in 600 mL of hot water and stir until combined.

Once the rice is 80% cooked, turn off the heat and add 0.5 cup of Greek olive oil, mixing one last time.

Prepare the lamb by asking the butcher to remove a couple of ribs and cut it down a little.

Using a needle and string, secure the lamb by stitching it up.

Rub Greek olive oil inside and outside the lamb, and squeeze juice from 1 lemon all over it.

Season the lamb with salt and pepper all over, giving it a full body massage.

Stuff the rice mixture inside the lamb.

Place the stuffed lamb in a dish with some hot water at the bottom.

Cover the dish with wet baking paper.

Put the dish in the oven at 140 degrees Celsius for 7 hours.

After 7 hours, uncover the lamb and increase the oven temperature to 180 degrees Celsius for 1 hour.

Leave the oven door open for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens