Lamb Souvlaki Roll Recipe
Lamb Souvlaki Roll
500g lamb backstrap or loin fillet
100ml olive oil
1/4 cup dry white wine
1 tbsp fresh oregano
3 tbsp roughly chopped fresh basil
3 cloves garlic, crushed
2 bay leaves, crushed
2.5 tbsp lemon juice
1 large loaf Turkish bread
1 cup baba ganouj
1 tbsp roughly chopped fresh parsley
- Place the lamb in a shallow
non-metallic dish, mix together the oil, wine, oregano, basil,
garlic, bay leaves and 2 tbsp of the lemon juice and pour over the
lamb, turning to coat well.
- Cover with plastic wrap and
marinate for 4 hours.
- Preheat a barbecue, chargrill or
frying pan, cook the lamb on high heat for about 10 minutes, or
until seared but still pink in the centre.
- Remove from the heat and rest for
10 minutes, then cut into 3 mm slices.
- Split the Turkish bread lengthways
and spread the bottom thickly with the baba ganouj.
- Top with the lamb, sprinkle with
the parsley and remaining lemon juice, then season with salt and
- Replace the top of the loaf, then
cut into quarters and serve.
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