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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

  • 1 leg of spring lamb
  • 6 cloves garlic
  • cup unsalted butter
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • pound Kefalotyri cheese (may be substituted with Scanestrato, a type of Pecorino cheese)

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 350F for 2 hours. Lower the heat to 275F 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
1996 Nemea Boutari Agiorgitiko


   published: 2000

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