Stuffed Lamb


Following the Greek tradition, Happy Easter!

Many years ago the Greek Orthodox’s were following the tradition of staying away from meat for 40 days before Easter, and then on Easter day, they could finally eat again all the meat they wanted, starting by roasting lamb. Even though very few people own the 40 days fasting, the tradition of roasting lamb is still celebrated every Sunday of Easter in Greece. This is a more gourmet recipe of lamb, since roasting is clearly a “Greek thing.”

Ingredients (6 people) :

  • 1 lamb shoulder without bones
  • 1 small handful of sage
  • 150 grams Philadelphia
  • olive oil
  • salt and pepper

Instructions :

  1. Preheat the oven in 210°C. Wash and dry the sage. Keep a few for the decoration and chop the rest.
  2. Mix the Philadelphia with the olive oil, the sage and some salt and pepper, stir well. Open the lamb shoulder in half and spread the Philadelphia cheese. Wrap it in a roll and tie it with a cooking twine.
  3. Put the roll in a pan, add salt, pepper, some olive oil, a glass of water and put it in the oven.
  4. Leave in the oven for 1 hour but spill a little of the juice on top of the roll every 15 minutes. Lower the heat at 200°C and let it cook for 30 minutes more.
  5. Take out of the oven, add some sea salt and decorate with sage. Serve with potatoes.

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