Lamb Baked in Paper
If you love the taste of lamb, you will enjoy every bit of this succulent dish.
Yield
6 servingsPrep
30 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
leg of lamb
shanks may be substituted |
*
|
| 2 | ounces |
feta cheese
or kasseri, or more |
|
| 1 | teaspoon | thyme |
*
|
| 1 | teaspoon | spearmint leaves | * |
| 1 | teaspoon | oregano |
|
| 2 | each | garlic cloves |
|
| 2 | each |
lemons
juice only |
|
| 1 | tablespoon | salt |
|
| 1 | x |
black pepper
to taste |
*
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Directions
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℉ (180℃) oven. Bake 2 hours if using shanks.
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