Lamb Roll with Vine Leaves

Directions

Place the aluminum foil sheets on top of the parchment paper sheets. Then, arrange the vine leaves on top of them, making sure each leaf slightly overlaps the previous one to avoid gaps. (PHOTO 1)

Next, lay out the lamb leg and spread it open as much as possible (the butcher will have already pounded it with a meat tenderizer). In a blender, combine the onion, garlic, rosemary, oregano, white wine, and a little olive oil, and blend until a paste is formed. Spread the paste over the lamb leg. (PHOTO 2)

Then, crumble the feta cheese on top of the lamb leg, followed by thin slices of peeled tomato. (PHOTO 3)

Carefully roll up the lamb leg, tightly sealing the edges to create a large roll. (PHOTO 4)

Bake the lamb roll in the oven at 180°C (350°F) for about 2 ½ hours.

Before removing it from the oven, pierce it with a toothpick. The juices that run out should be clear in color.

Take the lamb roll out of the oven and let it cool for 10 minutes without the parchment paper and aluminum foil, allowing it to set.

Slice the lamb roll and serve it. It can be accompanied by roasted potatoes, mashed potatoes, or other side dishes.

• You can prepare the roll in advance if you're expecting guests and keep it in the refrigerator. Just bake it the next day.
• Check out a step-by-step guide on how to preserve vine leaves.
• You can substitute the feta cheese with other types such as Kefalotyri, graviera, or Metsovone.

Enjoy your meal!