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"Youlbasi"
Leg of Lamb Roasted in Foll
Chef
Costas Spiliadis of Estiatorio Milos – New York, NY
Adapted by StarChefs Yield:
6 servings
Ingredients:
- 1 leg of spring lamb
- 6 cloves garlic
- ¼ cup unsalted butter
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- ¼ pound Kefalotyri cheese (may be substituted
with Scanestrato, a type of Pecorino cheese)
Method:
Wash leg of lamb and wipe with paper towels. With the point of a
sharp knife make 6 slits in the leg of the lamb. Insert the garlic
and small pieces of Kefalotyri cheese in them. Sprinkle salt and
pepper on garlic and cover slits with a little butter. Rub the entire
leg with the butter, salt and pepper.
Take a big sheet of aluminum foil. Place the leg of lamb in the
middle, placing the thyme and rosemary on the lamb. Wrap the leg
with the foil very tightly so that no heat or steam escapes. Tie
foiled leg with butcher's string. Wrap another sheet of foil tightly
around leg. Place the leg of lamb in a roasting pan. Add half a
cup of water to the pan. Place in the oven and bake at 350°F for
2 hours. Lower the heat to 275°F and leave in the oven for another
hour.
To serve, place covered lamb on a large platter. Bring to the table
with a sharp knife. Cut across the top of the foil and gently open
it up. The lamb's meat should be very tender and juicy. Serve immediately
with roasted potatoes.
Wine pairing:
1996 Epirus Katogi Averoff
or
1996 Nemea Boutari Agiorgitiko
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