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