Greek lamb leg stifado is a rich and comforting dish that showcases the bold, rustic flavours of traditional Greek cuisine.
Overnight. Cook Time: 1hr 45 minutes. Servings: 5 portion
Ingredients
Lamb
- -1.2-2.7kg Red tractor lamb leg boneless, Halal
- -Red wine
- -3 x Oranges
- -10g Flat parsley
- -10g Garlic (peeled)
- -1 x Lemon
- -5g Sea salt
- -150g Mixed heritage tomato
- -Whole black peppercorn
- -200g Whipped feta dip
- -30g Pomegranate seeds
- -30ml Olive oil
- -10g Mint
Bulgur Wheat Pilaf
- -50g Unsalted butter
- -150g Banana shallots
- -1g Cumin seeds
- -1g Ground coriander
- -1g Ground cinnamon
- -1g Smoked paprika
- -3g Thyme
- -100g Dried raisins
- -2g Sea salt
- -1000g Bouillon paste (chicken flavour)
- -350g Bulga wheat
Glazed Carrots
- -50gm Unsalted butter
- -100gm Pure Canadian maple syrup
- -0.5gm Cumin seeds
- -0.5gm Ground coriander
- -0.5gm Ground cinnamon
- -3gm Sea salt
- -x 1 Lemon
- -8oogm Baby heritage rainbow carrot
Methods
Lamb
1. Marinate the lamb in red wine, roughly chopped oranges, parsley and garlic overnight
2. Roast the lamb with lemon zest, salt,randomly cut tomatoes and a drizzle of oil and cracked black pepper
3. Wrap completely in parchment paper and roast for 1 hout 45 or until cooked
4. Serve with carrots, bulgur wheat, whipped feta and fresh mint drizzled with olive oil
Bulgur Wheat Pilaf
1. Heat the butter in a saucepan and add diced shallots, cook until soft and caramilised then add the spices, bulgur wheat, made up chicken stock and raisins, cover with parchment paper and oven cook until soft and tender.
Glazed Carrots
1. Heat the butter in a saucepan and add the maple syrup, spices and brown sugar then pour over the carrots and finish with salt and lemon zest, roast until tender and cooked.
Take a look at our delicious dish being prepared.
