>Lamb is marinated overnight and then wrapped tightly in parchment paper, sealing the juices and herbs together. A wonderful special occasion meal, it is also good cold, sliced on a platter for a picnic.
1 medium boneless leg of lamb
Garlic cloves, to taste, optional
Salt and freshly ground black pepper, to taste
2 Tbs. chopped parsley
1 tsp. dried oregano or 1 Tbs. chopped fresh oregano
1/2 tsp. cumin
2 Tbs. fresh rosemary, chopped
5 Tbs. olive oil
Juice of 1 lemon
1/2 lb. Kasseri, Kefalotiri, or Manchego cheese, sliced thickly
The day before you plan to cook the lamb, wash and dry the leg. If you prefer a garlic taste, make small slits in the thickest parts of the leg and insert the cloves. Salt and pepper the leg and sprinkle generously with the herbs and spices. Mix the oil and lemon juice together and drizzle over the leg. Cover and marinate the leg for 3 hours or overnight.
Preheat oven to 325 degrees F. Spread out a sheet of parchment paper and rub it with oil. Take the marinated leg and lay it on the paper. Arrange the cheese slices over the top. Roll the paper around the meat and tie with a couple pieces of string, wrapping it tightly. Place in a shallow pan and bake for 1 to 2 hours, depending on the how well-done you prefer it. An
instant-read meat thermometer inserted into the thickest part of the meat registers 135°F for medium-well.
Anna Antonini, Mykonos, Greece