Greek Lamb Fillets With Feta And Apricots Recipe


Health IndexAverageCuisine


 Lamb neck fillets3
 Fresh apricots3 , stoned and chopped
 Mushrooms1 Ounce, chopped (25 Gram)
 Feta cheese1 Ounce, crumbled (25 Gram / 1/4 Cup)
 Chopped parsley15 Milliliter (1 Tablespoon)
 Salt To Taste
 Freshly ground black pepper To Taste
 Egg1 Small, beaten
 Olive oil60 Milliliter (4 Tablespoon)
 Dried oregano2 Teaspoon
 Lemon juice30 Milliliter (2 Tablespoon)
 Clear honey2 Teaspoon
For spiced yoghurt:
 Greek style yogurt1⁄2 Pint (Plain, 300 Milliliter / 1/4 Cup)
 Ground cumin1 Teaspoon
 Chilli powder1⁄2 Teaspoon
 Ground cinnamon1 Teaspoon
 Lemon1 , rind grated and juiced
 Salad1 Cup (16 tbs) (For Serving, Village)
 Bread2 (Greek Variety, For Serving)


Trim any fat or gristle from the lamb.
Make a slit down the length of each fillet, not cutting right through, to form a pocket.
Mix the apricots, mushrooms, cheese, parsley and a little salt and pepper together.
Add enough of the beaten egg to bind the ingredients.
Press into the cavities and tie securely with string.
Whisk the oil, oregano, lemon juice, honey and a little salt and pepper together in a large shallow dish.
Add the stuffed lamb and turn in the marinade.
Leave to marinate for at least 2 hours, turning occasionally.
Mix the spiced yoghurt ingredients together in a bowl and chill until ready to serve.
Remove the lamb from the marinade and barbecue for about 8-10 minutes on each side, turning occasionally until well browned, tender and cooked to your liking, brushing with any remaining marinade during cooking.
Remove the string and cut the fillets into thick slices.
Transfer to serving plates and spoon a little of the spiced yoghurt to one side of each plate.
Serve with some Village salad and Greek bread