Stuffed goat roulade wrapped in vine leaves

Filled with Florina peppers and feta, then wrapped successful tender vine leaves, this goat roulade is the cleanable Sunday crockery we’re craving close now.

Ingredients

(Servings: 4-5)

• 1.5 kg (about 3.3 lb) goat limb and shoulder, boneless; inquire your butcher to bony and hole it for a roulade
• 1 jar vine leaves (250 g / astir 9 oz)
• 2 Florina peppers (or reddish doorbell peppers), whole
• 1 tbsp mild mustard
• 1 tbsp strained plain yogurt
• 1 ail clove, thinly sliced
• Leaves from 1 sprig caller rosemary, finely chopped
• 3-4 sprigs caller thyme
• 5-6 sprigs parsley, finely chopped
• 100 g feta cheese
• 60 ml (¼ cup) olive oil
• Salt and freshly crushed achromatic pepper

Method

-Prepare the vine leaves: Drain the vine leaves from their brine. If desired, rinse under acold water. Let them drain well, then spread them retired connected cleanable towels oregon insubstantial towels.

-Preheat the oven to 180°C (350°F).

-Roast the peppers: Brush the Florina peppers lightly with olive lipid and spot them connected a baking expanse oregon straight connected the oven rack. Roast for astir 15 minutes, until the skins are darkened successful spots. Remove from the oven (leave the oven on) and spot them instantly into a food-safe integrative bag. Seal and fto them sweat for 5 minutes. Peel disconnected the skins easily, region stems and seeds, and slice lengthwise into wide strips.

-Prepare the roulade base: On a cleanable surface, laic retired a ample expanse of baking parchment, large capable to clasp the flattened goat meat. Arrange capable vine leaves connected the insubstantial so that they overlap slightly, leaving astir an 8 cm (3 in) borderline each around. Brush lightly with olive oil. Season the flattened goat with brackish and pepper, then laic it cautiously connected top of the vine leaves.

-Season the meat: In a small bowl, premix the mustard and yogurt. Spread evenly implicit the surface of the meat. Scatter the garlic, rosemary, thyme and parsley implicit the top. Arrange the roasted capsicum strips connected top, then spot batons of feta on each strip. Season lightly with achromatic capsicum and drizzle with the remaining olive oil.

-Roll the meat: Using the parchment to help, rotation the goat into a reasonably choky roulade. Wrap it wholly successful the parchment, twisting the ends similar a candy wrapper. Then wrap securely successful aluminium foil.

-Roast: Place the foil-wrapped roulade successful a roasting pan. Pour successful capable water so the liquid comes astir halfway up the sides of the roll. Roast successful the oven for 1½ to 2 hours, until the goat is tender.

-Rest and serve: Remove from the oven and fto rest, still wrapped, for astir 15 minutes. Transfer to a serving platter, region the foil and parchment, and slice cautiously into portions. Serve immediately.

Tip: Perfect broadside pilaf

-Sauté 4-5 finely chopped scallions and 1 sliced ail clove successful 50 ml (3 tbsp) olive lipid until golden. Add 6 cups blistery vegetable stock (or water), bring to a boil, and add:

1 lemon, quartered

1 bay leaf

1 cupful parboiled yellow rice

1 cupful glutinous white atom (well rinsed)

-Simmer for 10 minutes. Add the leaves from 2-3 sprigs mint, ½ clump dill, ½ clump parsley (all finely chopped) and 30 g (2 tbsp) butter. Cook for different 5-6 minutes. Let the pilaf remainder for 10 minutes earlier serving alongside the roulade. 

This portion archetypal appeared successful Gastronomos, Kathimerini’s nutrient magazine.