PAIR IT

with wild boar stew with red wine, beef cheeks with pappardelle, oven-roasted lamb

Stuffed lamb cooked in vine leaves

For the lamb roll

4000 gr. lamb leg, deboned
1 package of vine leaves
3 grilled peppers
300 gr. kefalograviera
Freshly ground pepper
Salt

For the marinade

5 cloves of garlic
4 tablespoons dill
4 tablespoons parsley
1 tablespoon fresh thyme
1 spring onion
80ml olive oil
Freshly ground pepper
Salt

In addition, we will need

Baking sheets

In a blender, mash all the marinade ingredients.

Season the lamb well on all sides and spread the marinade on the inside.

Spread 2-3 sheets on your counter, which will fit the lamb, spread the vine leaves and place the lamb above them.

Fill the peppers with the cheese, place them in the middle and wrap in a roll, lifting the oil sheet with the vine leaves.

Close well, place the roll in a baking pan and bake in a preheated oven at 180o C for 4 hours.

Serve the roll hot or at room temperature.

Extra tips

-We can fill the lamb with any filling we like such as rice or pine nuts
-If we do not like dill, we skip it

Eva Monochari

Food Blogger

Color:	Red
Type:	Dry
Year:	2021
Alcohol:	14%
Origin:	Nemea
Variety:	Mavrodaphne
Aromas:	Sour cherry, plum, cherry jam, laurel, rosemary, lavender, vanilla, pepper, licorice
Bottle Size:	750ml
Barrique:	12 months
Serving temperature:	18°C
Aging:	5 years
Closure:	Cork
Organic:	No

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