The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

In this delicious recipe, the lamb is marinated overnight and then tightly wrapped in parchment paper, sealing the juices and herbs together. A wonderful “special occasion” entrée when served warm, the lamb is perfect thinly sliced and served cold at a picnic.

1 medium boneless leg of lamb
Garlic cloves (optional)
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh oregano or 1 tsp. dried oregano
1/2 tsp. cumin
2 Tbs. chopped fresh rosemary
Salt and freshly ground black pepper, to taste
5 Tbs. olive oil
Juice of 1 lemon
1/2 lb. Graviera cheese, thickly sliced
Parchment paper, string

Rinse and pat dry the leg of lamb. If desired, make small slits in the thickest parts of the leg and insert the garlic cloves. Sprinkle the leg with the parsley, oregano, cumin, rosemary, salt, and pepper. Mix the oil and lemon juice together and drizzle over. Cover and marinate the lamb in the refrigerator for 3 hours or overnight. 

Preheat oven to 325ºFº. Spread out a sheet of parchment paper and rub it with oil. Place the marinated leg on the paper. Arrange the cheese slices over the lamb. Roll up the meat, enclosing the cheese, and tie with a string. Wrap the leg tightly in the paper. Place in a shallow pan and bake for 2 hours.

—Anna Antonini, Mykonos, Greece

Cook’s Note: This is only one of many versions of Lamb Kleftiko. Any recipe for Kleftiko includes wrapping the meat so that the juices steam the meat as it cooks.

Cook’s Note: Graviera is one of the most popular cheeses in Greece. This wheel-shaped cheese is made from a mixture of cow, goat, and sheep’s milk. Graviera has a sweet and fruity taste. It is an excellent grating cheese, is wonderful fried, and is often featured on a Mezethes platter with a variety of olives, feta or other cheeses, and some sliced Dolmades (stuffed grape leaves.) Find Graviera in our Cheese Department at the Co-op.