After a few oddly warm and spring-like August days it is raining again. At least the paddocks and garden had a chance to dry out a bit. It is good lambing weather, when it is sunny you can practically see the lambs growing. We have had loads of twins this year and even some triplets:
We lamb marked some early lambs on Tuesday. A contractor does our main lamb marking but as this was a smaller number we did them ourselves. It has become a tradition to light a fire and cook our lamb marking lunches:
As you can see, all the five food groups are represented (chops, steak, onions, potatoes, egg). At least I managed to sneak a bit of lettuce onto Tim's steak sanger.
I found a rolled lamb shoulder in the freezer and decided to stuff it.
LAMB SHOULDER STUFFED WITH FETA AND OLIVES
1 leg or shoulder of lamb, boned
2 tblsp lemon zest
3/4 cup pitted black olives
180g feta, crumbled
1 tblsp olive oil
3 cloves garlic, finely chopped
¼ cup flat leafed parsley, chopped
¼ cup fresh oregano, chopped
Salt & black pepper
In a small bowl, combine lemon zest, olives, feta, oil, garlic and herbs.
Lay lamb out on a board. Pile stuffing onto lamb, roll up and tie securely with string. Season with salt & pepper.
Leave lamb for 30 minutes to get to room temperature then brown on all sides in a hot pan.
Bake in 180 oven for 1 ½ - 2 hours
Rest for 15 minutes in a warm place before serving
 |
| Sorry no garnish....in a hurry |
Very good with crab apple or quince jelly
Serves 6
No comments:
Post a Comment