Ingredients:
(serves 4)
1 lamp leg deboned
400 gr. kaseri cheese
200 gr. sundried tomatoes
50 gr. soft mustard
1 medium size onion
1 carrot
celery
2 garlic gloves crushed
1 glass of "moschato" wine
salt, pepper, oregano, thyme
olive oil
Preparation:
Pound the meat.
Put salt, pepper, oregano and thyme, rub it with garlic and mustard.
Place the sundried tomatoes in water for 15 minutes. Cut them in cubes.
Cut the kaseri in sticks and place them with the tomatoes over the meat.
Roll the meat into cylinder and tie it with string.
In a shallow pan, brown the meat with the onion, carrot and celery. Add wine and allow it to reduce.
Add enough hot water to cover meat, simmer for an hour. Prick with fork to see if meat is done. Add more water if necessary.
Reserve meat on platter covered with foil to keep warm. Strain juices into sauce pan and puree vegetables and whisk into juices.
Slice meat, ladel sauce and serve with mashed potatoes. Add heavy cream and grated gruyere if you like.
