Oven-roasted Greek lamb with feta and mint recipe by Abri Beeslaar served with couscous and paired with Kanonkop Paul Sauer wine.
Ingredients
1.5 kg de-boned leg of lamb
250 ml dry white wine (preferably chenin blanc)
2 small sprigs of fresh rosemary
1 x 250 g punnet Rosa tomatoes, halved
125 ml olive oil
2 cloves garlic, crushed
60 ml freshly squeezed lemon juice
120 g feta cheese, cubed
15 ml shredded fresh mint or 5 ml dried
Rub
45 ml olive oil
10 ml ground coriander
6 cloves garlic, crushed
25 ml lemon zest
salt and freshly ground black pepper
Recipe
Serves 6
Combine all the rub ingredients and massage the mixture into the leg of the lamb. Place in an ovenproof serving dish and cover with cling film. Marinate for 1 hour at room temperature.
Preheat the oven to 150°C.
Remove the cling film, pour the wine around the lamb and add the rosemary sprigs. Cover with aluminum foil, sealing well around the edges.
Roast in the oven for 2½ hours. Lower the oven temperature to 120°C and roast for another 2 hours.
In the meantime, arrange the tomatoes on a baking tray, drizzle with olive oil and add the garlic. Toss and spread across the tray.
Remove the foil from the lamb and place both the lamb and the tomatoes back into the oven and roast, still at 120°C, for another 30 minutes.
Remove from the oven and allow the lamb to rest for 10 minutes. Using two forks, break up the fall-off-the-bone meat. Spoon the tomatoes and their juices over the meat, add the lemon juice and feta cubes and sprinkle with shredded mint. Gently mix.
Serve with couscous.
Wine Pairing
Kanonkop Paul Sauer
Recipe courtesy of Ideas magazine