Lamb stuffed with cheese and peppers

Lamb stuffed with cheese and peppers

Lamb stuffed with cheese and peppers


1 1/2 pound lamb shank with bone
250 g. cream cheese
250g feta cheese
2 yellow and 2 red peppers, cooked
1 tablespoon dry basil
1 bunch parsley, finely chopped
1 cup white wine
olive oil
salt & pepper


Roll the meat with the knife that n ‘stretched out completely and become a thin slice. Grate the cheese and ‘t mix with the chopped peppers, parsley and basil. If the mixture is tight and add a little olive oil. Spread the meat on a sheet of foil and add salt and pepper. Put the mixture in the center with cheese and rolled careful not to wrap the meat in foil. Place the roll in a baking dish, pour the wine and a little olive oil and bake in a preheated oven at 200 C, about one hour. Once cooked let it cool a bit, remove the foil and cut into slices. Serve with roast pepper sauce. roast pepper sauce in blender Beat 2 roasted red peppers with half a cup of olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon dried basil and a little salt and serve.Fits with roast meat or becomes a tasty dip if the mix with feta and yogurt. stuffed with cheese and peppers The white cheese (feta, ricotta, cream cheese) alone or combined with roasted peppers, fit great as the lamb filling. The green peppers have a strong flavor, which covers all the others, so I prefer the red or orange, which are sweeter and smoother taste.


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