- 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
- 500g greek style natural yoghurt
- 2 cloves garlic, finely grated
- 1 tsp dried mint
- 6-8 sprigs mint finely sliced
- 1 tbsp olive oil
- 600g potatoes
- 4 garlic cloves
- 50-60ml vegetable oil
- 60-100ml white vinegar
- 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)
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.
Drain the yoghurt for a few hours or overnight. Mix together all ingredients & season to taste.
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.
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.