Lamb Rolled in Vine Leaves

Ingredients

• 3 lamb backstraps
• 4 tsp caster sugar
• 1 tsp sumac
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 2 tsp black peppercorns
• 2 tsp sea salt
• ½ tsp turmeric powder
• 1 jar vine leaves

 Yoghurt

• 500g greek style natural yoghurt
• 2 cloves garlic, finely grated
• 1 tsp dried mint
• 6-8 sprigs mint finely sliced
• Salt
• 1 tbsp olive oil

 Skordalia

• 600g potatoes
• 4 garlic cloves
• Salt
• 50-60ml vegetable oil
• 60-100ml white vinegar

Salad

• 1 can white beans washed and drained
• 2 green tomatoes sliced in rounds
• 3 red tomatoes cut into wedges
• Picked mint leaves
• Picked parsley leaves
• ¼ red onion cut into rings
• 12 green grapes
• 40g toasted walnuts
• 1 small cucumber peeled and sliced
• (Olives and feta optional)
  
  

Method

Pre-heat oven to 180°C. Grind seeds & pepper together, place into a bowl & combine the remaining ingredients. Mix well. Roll the lamb in the spice mixture & lightly seal in a pan. On a large chopping board, spread out 3-4 vine leaves (rinsed & pat dry). Place the lamb in the middle & then fold in the sides & roll up like a parcel. Repeat with the remaining lamb. Heat a little oil in a pan & cook parcels on all sides for a few minutes. Place in the oven & cook for approx. 5mins. Allow to rest for a few minutes. On a platter spread down a large spoon of skordalia, then add the tomato salad* & then slice the lamb & place on top. Serve with garlic yoghurt. 

Yoghurt

Drain the yoghurt for a few hours or overnight. Mix together all ingredients & season to taste.

Skordalia

Peel & cut the potatoes & 2 garlic cloves & boil in salted water. When tender strain, reserving the cooking liquid. Mash thoroughly with a fork & then place in a food processor. Add finely chopped garlic, vinegar & vegetable oil & a few spoons of cooking liquid. Blend until smooth. Adjust texture & flavour so it is smooth & has the taste of salt & vinegar potatoes. Serve hot or cold, as an accompaniment to lamb, or as a dip with toasted pita bread.

Salad

Combine together in a bowl and toss with a little olive oil, salt and pepper and a dash of red wine vinegar. Serve with lamb and skordalia.