Thursday, August 4, 2011

Back inside

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.  


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 a hurry

Very good with crab apple or quince jelly
Serves 6 

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