Yield: 6 servings
|1 \N||Leg of lamb *|
|2 ounces||Feta or Kasseri (or more)|
|1 teaspoon||Spearmint flakes|
|2 \N||Garlic cloves|
|2 \N||Lemons, juice only|
|\N \N||Pepper to taste|
*Note: Lamb shanks may be substituted for leg of lamb.
Wipe meat with damp cloth. Make incisions with small sharp knife on all sides of leg or shanks. Insert pieces of garlic clove and cheese.
Rub with lemon juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy paper twice. Use greaseproof paper such as cooking parchment or oil brown paper. (do not use aluminum foil. It prevents browning.) Tie with string. Bake a leg for 2½ hours in 350 F oven.
Bake 2 hours if using shanks.
From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel Books, New York.