1/3 cup 65 g butter
1 small onion, chopped
1 clove garlic, crushed
1 bunch Watercress (salad cress), chopped
2 tbsp spoons white wine
1 kg (2.2 lb) boned leg of lamb
4 tbsp oil
1 tsp chopped rosemary leaves
50 g feta cheese, sliced thinly, optional
4 sheets filo pastry
salt and freshly ground black pepper to taste
rosemary sprigs to garnish
1 small onion, chopped
1 clove garlic, crushed
1 bunch Watercress (salad cress), chopped
2 tbsp spoons white wine
1 kg (2.2 lb) boned leg of lamb
4 tbsp oil
1 tsp chopped rosemary leaves
50 g feta cheese, sliced thinly, optional
4 sheets filo pastry
salt and freshly ground black pepper to taste
rosemary sprigs to garnish
method
1. Preheat the oven to 190°C (375°F) Gas Mark 5.
2. Melt a third of the butter in a pan, add the onion and garlic and saute for 3 minutes. Add the watercress and wine, cover and simmer for 3 minutes. Puree in a blender or food processor and leave to cool.
3. Trim the lamb of all fat and sinews, then cut into 4 long fillets.
4. Heat the oil in a pan, add the lamb, rosemary and salt and pepper, and fry for 3 minutes on each side. Drain on kitchen paper and leave to cool.
5. Slash the fillets in 4 places, almost through. Fill each slash with feta cheese and watercress puree. Spread the remaining puree on top. Season with salt and pepper.
6. Melt the remaining butter and use half to brush the filo sheets. Fold in half, place a fillet on each and wrap up like an envelope. Glaze with the remaining butter.
7. Place on a baking sheet and bake in the oven for 25 minutes. Serve hot with a green salad and cherry tomatoes. Garnish with rosemary.
2. Melt a third of the butter in a pan, add the onion and garlic and saute for 3 minutes. Add the watercress and wine, cover and simmer for 3 minutes. Puree in a blender or food processor and leave to cool.
3. Trim the lamb of all fat and sinews, then cut into 4 long fillets.
4. Heat the oil in a pan, add the lamb, rosemary and salt and pepper, and fry for 3 minutes on each side. Drain on kitchen paper and leave to cool.
5. Slash the fillets in 4 places, almost through. Fill each slash with feta cheese and watercress puree. Spread the remaining puree on top. Season with salt and pepper.
6. Melt the remaining butter and use half to brush the filo sheets. Fold in half, place a fillet on each and wrap up like an envelope. Glaze with the remaining butter.
7. Place on a baking sheet and bake in the oven for 25 minutes. Serve hot with a green salad and cherry tomatoes. Garnish with rosemary.
serving amount
serves: 4
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