Greek Lamb Fillets With Feta And Apricots
|Lamb neck fillets||3|
|Fresh apricots||3 , stoned and chopped|
|Mushrooms||1 Ounce, chopped (25 Gram)|
|Feta cheese||1 Ounce, crumbled (25 Gram / 1/4 Cup)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Freshly ground black pepper||To Taste|
|Egg||1 Small, beaten|
|Olive oil||60 Milliliter (4 Tablespoon)|
|Dried oregano||2 Teaspoon|
|Lemon juice||30 Milliliter (2 Tablespoon)|
|Clear honey||2 Teaspoon|
|For spiced yoghurt:|
|Greek style yogurt||1⁄2 Pint (Plain, 300 Milliliter / 1/4 Cup)|
|Ground cumin||1 Teaspoon|
|Chilli powder||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Lemon||1 , rind grated and juiced|
|Salad||1 Cup (16 tbs) (For Serving, Village)|
|Bread||2 (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