1 medium leg of lamb - boneless pieces can be used too.
5 tbs. olive oil
juice of 1 lemon
garlic cloves - optional
2 tbsp. chopped parsley
salt & pepper
1/2 lb. cheese - Feta or Greek Kefalotiri, sliced thickly
Wash and dry
the leg. If you prefer a garlic taste, make small slits in
the thickest parts of the leg and insert the cloves. Salt and
pepper the leg and sprinkle generously with the herbs &
spices. Mix the oil & lemon juice together and drizzle over
the leg. Cover and marinate the leg for 3 hours or over
oven to 300F. Spread out a sheet of waxed paper and rub it
with oil. Take the marinated leg and lay it on the paper.
Arrange the cheese slices over the top. Wrap the leg up
tightly in the paper and then wrap once more in aluminum
foil. Place in a shallow pan and bake for 2-3 hours,
depending on the how well done you like your meat.
Susie's Note: This is only one of many versions of
'Lamb Kleftiko' . Any recipe for Kleftiko includes some way
that the meat is sealed so that the juices remain inside,
steaming with the meat. For a very tender bake, try the
recipe and you'll find that the meat just 'falls off the