Roasted Lamb with Vine Leaves

 

4 servings

• 1 boneless shoulder of lamb
• 12 store-bought potted vine leaves

White wine marinade

• 4 cloves of garlic, chopped
• 60 ml fresh mint, chopped
• 60 ml fresh oregano, chopped
• Juice of 1 lemon
• 125 ml white wine
• 60 ml olive oil
• Salt and pepper

1. In a small bowl, combine all the marinade ingredients.
2. Place the lamb shoulder in a large container and water well with the marinade; cover and place in the refrigerator for a minimum of 4 hours.
3. Using a small knife, remove most of the vine leaf stems.
4. On a work surface, place a large rectangle of aluminum foil, narrow side toward you; Lightly oil the paper, then arrange the vine leaves in two layers to form a large square.
5. Remove the meat from the marinade and roll it up to form a roast.
6. Place the roast on the vine leaves and use the aluminum foil to wrap it in the leaves, as tightly as possible.
7. Tie the roast to hold the vine leaves in place; Wrap everything in aluminum foil.
8. Place the wrapped roast in a baking dish and pour 2 cm of water into the bottom of the dish; cover and cook for 3 hours at 350F (180C).
9. Remove from the oven, cut into slices and serve with the meat juice.

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