Feta-Stuffed Lamb
Feta-Stuffed Lamb



  • 2 lamb loin fillets (approx 150g each)
  • ½ tsp ground cumin
  • 8 fresh mint leaves, finely chopped
  • 80g feta
  • 2 tbsp olive oil
  • Salt and pepper
  • Chips to serve
  • Cooked kale to serve
  • Put the lamb fillets on a board, cover with parchment, and give them a good bash with a meat mallet until you get 2 thin escalopes about 22x11cm. Season well with salt, pepper, cumin, and a bit of chopped mint.
  • Crumble half the feta down the centre of each fillet, and roll the meat around it. Tie with kitchen string, to make 2 long parcels. Heat a tbsp of oil in a pan, and fry the lamb parcels for about 5 mins for medium. Leave to rest for 5 mins, then serve with chips, kale, and another sprinkling of feta.
30 mins
2 serving
This recipe pairs perfectly with the Hirsch Hill Cabernet Sauvignon 2019 from Yarra Valley, Australia.

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