Yield: 6 servings
|½ cup||Pure olive oil|
|1 \N||Leg of baby lamb (5-6 lbs) boned and cut into 6 large chunks|
|1 \N||Lemon; juiced|
|2 larges||Ripe tomatoes peeled, seeded & diced|
|\N \N||Freshly ground black pepper|
|5 ounces||Kefalotiri or feta cheese cut into 6 slices|
|1 tablespoon||All-purpose flour|
|¾ cup||Dry white wine|
|½ cup||Hot water|
Heat ¼ cup of the oil in a large, heavy skillet. Saute the lamb chunks until they are evenly browned. Transfer them to a shallow pottery baking dish large enough to hold all the meat in 1 layer.
Sprinkle with lemon juice, spread the diced tomatoes on top, and season with salt and pepper. Place one slice of cheese on each piece of lamb.
Preheat the oven to 400 F.
Heat the remaining oil in the skillet and add the flour. Stir over medium heat for a few minutes, until the mixture is smooth and lightly colored. Turn the heat to low and add the wine and hot water.
Stir constantly until the mixture thickens slightly. Pour the sauce over the lamb. Place the cover on the pottery dish and carefully wrap the whole dish in aluminum foil to seal in the moisture. Bake for about 1 hour and 15 minutes. Remove the foil and serve immediately.
Source: Sofi's Aegean Kitchen (by Sofi Lazarides Konstantinides) Typed for you by Karen Mintzias From: Karen Mintzias Date: 09-20-94