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From Selene Restaurant, Greek island of Santorini. This recipe is from Bon Appetit, RSVP section March 1996. Sounds really good. These can be prepared a day ahead. The prep time is actually the marinating time.
- 3 tablespoons onions, chopped
- 2 tablespoons honey
- 2 tablespoons garlic, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh basil or 1 teaspoon dried basil
- 1 1⁄2 teaspoons fresh oregano or 1⁄2 teaspoon dried oregano
- 3 1⁄2 lbs leg of lamb, boneless, butterflied
- 16 grape leaves, from jar
- 1 1⁄2 cups feta cheese, crumbled
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons butter, melted
- Stir first 6 ingredients in small bowl to blend.
- Season with salt and pepper.
- Rub mixture on both sides of lamb.
- Cover and chill at least 2 hours or overnight.
- Preheat oven to 450.
- Place lamb, fat side down, in roasting pan.
- Roast 15 minutes.
- Reduce oven temperature to 375 and continue roasting until thermometer inserted into thickest part of lamb registers 135 for medium-rare, about 40 minutes.
- Remove from oven; cool slightly.
- Cut into 1/4-inch slices.
- Cook grape leaves in large pot of boiling water 30 seconds.
- Drain well.
- Pat dry with paper towels.
- Combine cheese and parsley in bowl.
- Season with pepper.
- Butter 15x10x2" glass baking dish.
- Place 8 grape leaves in dish, spacing slightly apart.
- Arrange 2 lamb slices atop each grape leaf (reserve remaining lamb for another use).
- Spoon 2 tablespoons cheese mixture over lamb on each leaf.
- Top each with another grape leaf, covering lamb and cheese.
- Brush with melted butter.
- (Grape leaf bundles can be prepared 1 day ahead. Cover and refrigerate).
- Preheat oven to 400.
- Bake until lamb is heated through, about 10 minutes.
- Transfer grape leaf bundles to platter.