More than 1½ hours
Recipe supplied by Lamb & Mutton SA.
- 500g leftover roast lamb, shredded (or use any lamb meat that can be pulled)
- 1 onion, very finely chopped
- 1 clove garlic, very finely chopped
- ½ cup (125ml) fresh mint leaves, finely chopped
- ½ cup (125ml) lamb gravy
- Juice (60ml) of 1 lemon
- 1 egg, beaten
- Salt and milled pepper
- 1 packet (250g) spinach, stalks removed and wilted
- 500g white bread dough
- 2 cups (500ml) mushroom sauce, for serving
- Combine lamb, onion, garlic, mint leaves, lamb gravy, lemon juice and egg, and stir until well combined. Season.
- Place a 30-40cm piece of clingwrap on a kitchen surface. Place meat mixture down the edge of one side to create a 15-20cm long sausage.
- Roll clingwrap toward other edge, keeping the sausage shape and twisting wrap on either end to secure.
- Tip wilted or steamed spinach into a colander and squeeze out as much liquid as possible, keeping leaves whole.
- Spread spinach out on a piece of clingwrap to create a rectangle of approximately 20cm long and 15cm wide.
- Unwrap the chilled meat filling and place on top of spinach.
- Fold the spinach leaves over the meat mixture and wrap tight in plastic wrap and place into the fridge.
- Preheat oven to 200°C and line a baking tray with foil or baking paper.
- Roll out the bread dough to a 2mm thick rectangle, about 20x30cm in size.
- Place the unwrapped spinach-covered meat in the center of the dough.
- Using a sharp knife, cut slits 2cm apart down each side of the dough.
- Braid dough over the filling, overlapping to form “X” shapes.
- Spray the top with cooking spray and brush with egg.
- Bake for 25-30 minutes, or until golden.
- Transfer to a platter to cool slightly.
- Serve while hot with mushroom sauce.
Use a wet cloth and wipe the working surface before placing down cling wrap. This will ensure clingwrap sticks to surface when working with meat.
Recipe Developer: Gerrie Du Rand
Photographer: Michelle Parkin