Greek Lamb on charcoal grill

Ingredients for Greek Lamb on charcoal grill

Instructions for Greek Lamb on charcoal grill

To prepare the Greek Lamb on charcoal grill recipe, please follow these instructions:

Lay the boned leg of Lamb on a clean surface and remove superfluous fat. Hold the knife, so the leaf lies flat to the flesh and slice horizontally into the thickest part of the meat. Bend kødfigen outwards. Repeat this 2 or 3 spots where the meat is relatively thick.

The rice, which will be used in the stuffing, cooked according to instructions on the package, until they are just tender. Rinse them under cold water, let the water run off and pour them into a large bowl.

Warm 2 tablespoons. of the olive oil in a large saucepan and fry the chopped liver in 1 minute. Add the scallions and let them roast for more 2-3 minutes, for they have fallen together. Stir in paprika and let it cook another 1 minute.

Wash the spinach and Pat it dry. Warm the last tablespoon. oil up in a pan and cook the spinach in 1-2 minutes, for it has just fallen together. Pour it in a colander and press out excess moisture out.

Chop the spinach coarsely and pour it into the liver and scallion mixture together with rice, mint, salt and pepper. Stir it together well.

Open the flaps, you have created in the flesh. Favor the filling all over the Lamb the mallet and fold the flaps back into place again. It does not matter that the filling is still unmet, since the meat to be rolled together. Roll the meat lengthwise. Bind as tightly as possible about the 7 or 8 spots.

Brush the Lamb Club all over with oil and sprinkle it with salt and pepper.

Grill lamb over indirect medium heat in the mallet 1 – 1 ½ hour. Turn it once during cooking. Increased the further 10-15 in minutes, if you want the really done. Take the meat from the grill and let it rest for 10 minutes before it cut out.

Cut the lemons in half, place them with the cut surface down on the Broil grid and fry them directly over medium heat for about 5 minutes, until they are slightly scorched.

Slice the lamb meat into slices and place on a large platter. Garnish with the pork lemons and fresh mint sprigs.

Tips:
50 g. raw rice is equivalent to 100 g. cooked.