Minced Roast with Feta Cheese Spinach Lemon Stuffing

Preheat the oven to 200 °C. Peel and finely dice the onions and garlic. Rinse the anchovy fillets and chop finely, rinse the parsley, shake dry and also chop finely. In a large baking bowl, mix the mince with the onions and garlic, then stir in the eggs, anchovies and parsley. Season well with salt and freshly ground pepper, knead the whole thing heartily and form it into an oblong body. The strong kneading gives the roast its firmness. Brush the roast all over with the oil and place on a baking tray. (For the filling, rinse the spinach, shake it dry and chop it finely, dice the feta cheese finely. Mix with the lemon zest in a baking bowl and season heavily with salt and freshly ground pepper. Press a bulge in the center of the roast with the edge of your hand, fill with the filling and seal with the mince mixture. Cook in the heated oven on the middle shelf for 45 minutes. Gradually pour the veal stock over it. Repeatedly baste with veal stock in between.

Finally, strain the gravy through a sieve, season to taste and perhaps thicken with a little cornstarch. Bring to the table with the minced roast.

Wine recommendation:

Peter Lehmann Wildcard Cabernet Sauvignon – Merlot Delicate floral and full of fruit with berry notes, this beautiful Australian red white fascinates

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