Lamb Klephtiko
Yield
8 servingsPrep
20 minCook
4 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
garlic cloves
thinly sliced |
|
| 3 | each |
bay leaves
ground |
*
|
| ½ | teaspoon |
cinnamon
|
|
| 1 ½ | teaspoons |
oregano
dried |
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
leg of lamb
5 to 6 pounds total, boned and trimmed excess fat |
*
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
garlic cloves
thinly sliced |
|
| 3 | each |
bay leaves
ground |
*
|
| 2.5 | ml |
cinnamon
|
|
| 7.5 | ml |
oregano
dried |
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
leg of lamb
5 to 6 pounds total, boned and trimmed excess fat |
*
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
Directions
Grind bay leaves to a powder in a mortar and pestle or spice grinder.
Preheat the oven to 200 degrees F degrees.
Combine the sliced garlic, bay leaves, cinnamon, oregano, salt and pepper in a small bowl; stir well to blend.
Using a small, sharp paring knife, make 1-inch incisions in the lamb; insert the garlic slices and herb mixture in the incisions.
Roll up the lamb and tie the roast with kitchen string (tie it as you would a package).
Rub the outside of the roast with the oil, then season with salt and pepper.
Wrap the lamb in a large piece of parchment paper and seal the edges by folding well so steam will not escape.
Place the parchment package on a rack in a roasting pan.
Add water to the pan to come almost up to the level of the rack.
Do not let it touch the parchment package.
Place in the oven and bake for 4 hours, adding more water to the pan as necessary.
At the end of the roasting time, open the package and transfer the roast to a cutting board.
Slice the lamb and place on a heated platter.
Drizzle with juices remaining in the package.
Serve with Tzatziki, if desired.
