Lamb with Feta Cheese and Spinach
Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Curing of Meats, Charcuterie and Smokehouse Specialties
Forum Discription: From basic sausages and smoked bacon to specialised meat products such as cured hams or other charcuterie, this is the place to discus it!
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3235
Printed Date: 26 March 2026 at 21:11
Topic: Lamb with Feta Cheese and Spinach
Posted By: MarkR
Subject: Lamb with Feta Cheese and Spinach
Date Posted: 23 February 2013 at 08:05
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I've been wanting to try this for a while but lamb is usually too expensive. So I was in this grocery and saw a boneless leg of lamb for $3.95lb! I thought the total was a bit high at checkout, but I was kinda in a hurry so I didn't get my reading glasses out...for the second time! Wellll, I got home and took the lamb out of the package. With my readers on now I see the price was $8.95lb. But I have it now so onward we go!:thumb: I'm using a modified recipe(s) from Len Poli. Ingredient Lamb 5 lb Feta 350.00 g Onion purple 75.00 g Salt 30.00 g Parsley fresh 25.00 g Spinach 254.70 g Garlic fresh 10.00 g Anise seeds 6.50 g pepper cbp 6.50 g white pepper 3.25 g coriander seeds 5.50 g Oregano dried 4.50 g wine, red 175.00 g I also divided 2lbs out after mixing the spices and added 1/4 cup white wine and the appropriate amount of cure #1. Why - just to try it and see! So here is our subject for the day.  All cut up and ready for the freezer. You will notice my "helpers" in the background. You will also notice that their noses are right at counter height...without lifting their heads! NEVER leave anything unattended on the counter or........  The mess in my place, no really.  The sausage is all mixed up , divided and the "bag" on the right has the cure added. Notice how quickly the color changes.  The morning 1 day later we gotta do a test fry. Next day to let the flavors "marry", and let the cure sit for 24 hours. I didn't want to do two test fries, nor clean the stuffer twice. It good! You can still see the difference in color from the cure. The "cured" on the right.  Next we hot smoke the cured sausage to 155° internal.  Smoked sausage.  All packaged up and ready for the freezer. Well not all of it.  Just a little onion, celery, bell pepper sauteed in butter with fresh garlic, CBP and a little sea salt. Added a little white wine, Tiger sauce and honey.  And some grill action with the fresh.  Plated up and ready for ME!  Really good stuff, if a little pricey. There was a big difference in the fresh from the cured, both really good. Thanks for looking!! ------------- Mark R |
Replies:
Posted By: HistoricFoodie
Date Posted: 23 February 2013 at 08:48
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Great pictorial, Mark. And the recipe sounds terrif.
Sad to say, even $8.95 is a good price for boneless leg of lamb. If the prices ever come down, however, this is definately a to-try recipe.
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Posted By: Margi Cintrano
Date Posted: 23 February 2013 at 08:51
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Mark,
I love your 2 lunch Buddies !!! Fabulous Photo ... what are their names ? Gorgeous canines ...
WOW on the recipe too ... Lovely take on Greek lamb sausages ...
Milk fed baby lamb is out of this world, and truly worth the price, leg or roast ... We pay about 10.95 Euros per Kilo here in Madrid, and that is reasonable ... and we live in a Lamb producing country !
It is headed toward lamb season now, with Easter Week approaching in 4 weeks ... So, prices shall be quite accessible ...
Your final plating is quite Meditteranean !!! Take this as a compliment ... Looks very enjoyable and tasty ... Love Feta cheese and spinach take too ...
Very spectacular pictorial ... Truly enjoyed.
 Kind regards,
Margi Cintrano
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: gonefishin
Date Posted: 23 February 2013 at 10:58
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I think I'm realizing y'all live too far away from me! The sausages look great...and I love how you have it plated, YUM! ------------- Enjoy The Food! |
Posted By: Margi Cintrano
Date Posted: 23 February 2013 at 11:28
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Dan,
Imagine, if we win the Lottery ... Then we could all come to Spain, and prepare sausages from the Masters, Hoser, Tas and Mark !!!
Have nice wkend ...
Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: MarkR
Date Posted: 23 February 2013 at 16:00
That would be Sheila closest and Max in the back. That's my family! Max is my bird hunting buddy. Sheila is just a snuggle buddy! ------------- Mark R |
Margi Cintrano wrote:Posted By: Margi Cintrano
Date Posted: 23 February 2013 at 16:15
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Lovely photo Mark ... Truly lovely canines ... Sheila and Max look like wonderful dogs.
Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 23 February 2013 at 18:07
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Love it! One of these days, I'll have some lamb to play with ~~ ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Hoser
Date Posted: 24 February 2013 at 02:38
Great job Mark!  I've been wanting to do a Greek-style sausage like that myself for quite some time, but as you noted...lamb prices have been prohibitive.you said both versions were good, but did not indicate if you had a preference for the cured or fresh? ------------- Go ahead...play with your food! |
Posted By: AK1
Date Posted: 24 February 2013 at 05:13
| That looks good. We've got deals on lamb around here for 5 bucks per lb/ 11 bucks per kilo. Looks like it may be a good time to stock up. |
Posted By: MarkR
Date Posted: 24 February 2013 at 06:37
No, not really. They are both good, just different. I think the fresh is more versatile for cooking. The cured is more like "salami". ------------- Mark R |