Prep 1 hr
Cook 1 hr 30 mins
An uncommon preparation, but interesting and flavourful. The combination of Ricotta, Feta, and familiar herbs will bring back fond memories of your romantic vacation in Greece. Served with Retsina, the wine of Greece, Ouzo or Metaxa, you will make your travel plans just as soon as you finish your delicious meal. Served with a generous rice or orzo pilaf, your guests will slap their heels, and HOPA you are in Greek heaven.
- 2 lbs lean ground lamb
- 1⁄4 cup extra virgin olive oil
- 4 green onions, stems and bulbs,chopped fine
- 2 fresh white mushrooms, chopped fine
- 2 cloves fresh garlic, chopped fine
- 1 egg, and
- 1 egg yolk, well beaten
- 1⁄2 cup fine breadcrumbs
- 1 teaspoon poultry seasoning
- 1 teaspoon fresh rosemary, chopped fine
- 1⁄2 cup white wine
- 2 fresh roma tomatoes, skinned and chopped
- 1⁄4 cup black pitted olive, chopped fine
- 1⁄4 cup ricotta cheese
- 1 tablespoon grated parmesan cheese
- 1 egg white, beaten well
- 1 teaspoon fresh basil, chopped fine
- cooking parchment paper or wax paper
- 1 tablespoon flour, used for rolling meat mixture
- 6 fresh asparagus spears
- 3 fresh carrots, tops removed
- 1 can mushroom, pieces and stems
- 1 tablespoon extra virgin olive oil
- 1 cup 35% cream (or whipping cream)
- 1⁄4 cup white wine
- 1⁄4 cup feta cheese
- 1 teaspoon cornstarch
- PREPARING THE MEAT: Preheat oven to 350 degrees F.
- Heat olive oil in a frying pan Sautee chopped fresh mushrooms; add chopped green onions and chopped garlic.
- Add poultry seasoning and chopped, fresh rosemary.
- Add the 1/2 cup white wine and allow to simmer until liquid has been reduced by half.
- Add bread crumbs and mix thoroughly until all the liquid has been absorbed.
- Remove this bread crumbs mixture from pan and set aside in a separate bowl.
- In a large mixing bowl, combine ground lamb, beaten eggs and bread crumbs mixture.
- Mix by hand, until all the seasonings and vegetables have been well combined.
- This is important.
- PREPARING THE FILLING: In a medium-sized mixing bowl, combine chopped tomatoes, olives, Ricotta Cheese, grated parmesan cheese, beaten egg white and fresh basil.
- Mix well and set this Tomato Mixture aside in a separate bowl.
- Clean asparagus; remove about one inch from bottom of stems and discard.
- Scrape carrots and cut into quarters, lengthwise and set aside with asparagus.
- Spread out the parchment paper, or waxed paper.
- Sprinkle a little flour on the paper and spread out to cover the surface of the paper.
- This will keep the meat from sticking.
- THE MEAT MIXTURE: Press the meat mixture tightly, into a rectangle about 1/4 inch thick and no wider than the inside length of your loaf pan.
- Tidy up the edges with your fingers, as you go.
- THE FILLING: Spread out on the meat mixture, surface with a spatula and press down evenly, to within 1/4 inch of the edges.
- ASPARAGUS AND CARROTS: Lay out in alternate order over top the tomato mixture and press down slightly to keep the vegetables in place.
- Do not allow the vegetables to extend beyond the edges as you roll up the meat.
- TO ROLL UP THE MEAT: Roll up the meat slowly, in the direction away from you.
- Using the parchment or waxed paper as a guide to assist in keeping the meat tightly rolled, without breaking up.
- It is not as difficult as it sounds.
- Move the paper away from the top of the meat roll, leaving whatever paper is beneath the meat roll in place.
- Invert the loaf pan, and place it over the meat roll.
- Place your hand carefully under the paper and meat roll, and gently, without lifting, roll the pan over.
- Make any necessary repairs to the meat roll, prior to baking.
- Cover with foil, and bake for 1 hour.
- Lower oven temperature to 325; remove foil from pan and continue baking for an additional 15 minutes.
- Turn off the oven, do not remove meat loaf until sauce is ready.
- THE SAUCE: Heat olive oil in a sauce pan over medium-high heat.
- Add mushroom pieces and stems and cook thoroughly.
- Remove from pan and set aside.
- Crumble up Feta cheese and set aside.
- Make a roux from the cornstarch and 1/4 cup of the cream and set aside.
- Add remaining cream and white wine to the saucepan and heat thoroughly over low heat.
- Do not allow to boil.
- Slowly siphon heated liquid into the roux and continue whisking until all of the cream has been blended.
- Add Feta cheese and continue to mix until well blended.
- It will not be smooth, that is OK.
- Add mushrooms and continue mixing until desired thickness is reached.
- Carefully slice the meat with a thin, sharp knife, and lay each slice on its side on dinner plates.
- Spoon sauce over each slice and serve.
- Use up all the sauce- it will not"keep".