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Lamb souvlaki roll recipe

Ingredients

  • 500g of lamb backstrap or loin fillet
  • 100ml of olive oil
  • 3 tablespoons of dry white wine
  • 1 tablespoon of chopped oregano
  • 3 tablespoons of roughly chopped basil
  • 3 cloves of garlic, crushed
  • 2 bay leaves, crushed
  • 2.5 tablespoons of lemon juice
  • 1 large loaf of Turkish bread
  • 250g of baba ganouj
  • 1 tablespoon of roughly chopped flat-leaf parsley

Method

  1. Place the lamb fillet in a shallow non-metallic dish
  2. Mix together the oil, wine, oregano, basil, garlic, bay leaves and 2 tablespoons of the lemon juice and pour over the lamb, turning to coat well
  3. Cover with plastic wrap and marinate for 4 hours
  4. Remove the lamb fillet from the marinade and cook on a hot, lightly oiled barbecue grill or flat plate for 6-8 minutes, or until seared but till pink in the centre.
  5. Remove from the heat and rest for 10 minutes, then cut into slices
  6. Split the turkish bread lengthways and spread the bottom thickly with baba ganouj
  7. Top with the lamb slices, sprinkle with the parsley and remaining lemon juice, then season with salt and pepper
  8. Replace the top of the load, then cut into quarters to serve
  9. (Serves 4)

 


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