LARGE STUFFED LAMB RECIPES

Steps:

• Preheat the oven to 375 degrees F.
• Remove the tops from the peppers and scoop out the seeds and ribs. Carefully trim the bottoms if necessary to make peppers stand straight when upright. Place a steamer rack over a few inches of boiling water, or set a colander over a couple of inches boiling water in a large stock pot. Place the peppers in the steamer and cover. Steam 10 minutes, and remove to a baking dish or casserole.
• Heat 1 tablespoon butter in a saucepot with a tight-fitting lid over medium heat. Add the orzo and brown lightly, and then add 1/2 the garlic and stir. After 30 seconds stir in the water. Bring to a boil, and then reduce heat to a simmer, cover and cook 15 minutes. Spread the orzo onto a baking sheet and cool.
• Place the ground lamb in a bowl and add the cooled orzo. Season with 1/2 the marjoram, the rosemary, 2 tablespoons parsley, and season with salt, and pepper. Overstuff the peppers with the filling. Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each. Arrange the peppers in a casserole or small baking dish and roast 50 minutes to 1 hour, until crispy at the edges and cooked through.
• Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat. Add the onions, cubanelle peppers, remaining garlic, remaining marjoram, and saute until soft. Add the tomato sauce, and season with salt, and pepper.
• Cool the peppers and sauce for a make-ahead meal or serve immediately.
• For reheating: Add 1/2 cup water to the baking dish, and place in a heated 375 degree F oven, covered until warmed throughout, about 30 minutes. Uncover and let the water evaporate, and crisp the top, 20 minutes more. Reheat the sauce over medium-low heat to heat through.
• Serve the peppers hot with sauce over top, or in a puddle underneath the peppers. Top with crumbled feta.

Steps:

• Heat the oven to 220C fan/gas 9. Put the lamb skin-side down on a board, then open it out and season with salt and pepper.
• For the stuffing, crumble the feta into a bowl and mix with the rest of the stuffing ingredients and plenty of seasoning. Spread the stuffing all over the inside of the lamb, then roll it up and secure with kitchen string (see Know-how). Arrange the onions and garlic in a large roasting tin in a single layer. Halve the zested lemon used for the stuffing and add that to the tin too. Put the lamb on top, season, then roast for 20 minutes. Reduce the temperature to 170C fan/gas 5, add the wine and return to the oven for a further 40-50 minutes; once cooked, transfer the lamb to a board, cover and set aside to rest for 30 minutes. Keep the roasting tin handy.
• To make the beans, squeeze out the flesh from the garlic cloves (discarding the skins) back into the roasting tin and crush with the back of a fork, then add the tomato purée, chopped tomatoes, cinnamon, oregano and butter beans. Stir well and return to the oven for 30 minutes while the lamb rests. Once the beans are ready, stir most of the fresh herbs through the sauce.
• Remove the string from the lamb and slice thickly. Serve on top of the butterbeans with the remaining dill and oregano scattered over to garnish, plus the bread and lemon wedges.