Lamb Klephtiko(Weir)

* Exported from MasterCook *

Lamb Klephtiko (Weir)

Recipe By : Joanne Weir: Stoyanof's, San Francisco
Serving Size : 8 Preparation Time :0:00
Categories : Meats Greece

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 garlic cloves -- thinly sliced
3 bay leaves -- ground*
1/2 teaspoon cinnamon
1 1/2 teaspoons dried oregano
coarse salt
freshly ground pepper
1 leg of lamb
OR 5-to-6-pounds total -- boned and trimmed
excess fat
2 tablespoons extra virgin olive oil

PREP: Grind bay leaves to a powder in a mortar and pestle or spice grinder.

Preheat the oven to 200F 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 (see recipe), if desired.

Serves 8. Serve with TZATZIKI, a yogurt cucumber sauce.

[PER SERVING: 320 calories, 47 g protein, 1 g carbohydrate, 14 g fat (4 g
saturated), 144 mg cholesterol, 145 mg sodium, 0 g fiber.]


Notes: A whole leg of lamb, boned, studded with garlic, and rubbed with a
heady mixture of bay, cinnamon and dried oregano, is wrapped in bakers'
parchment and baked in a slow oven for 4 hours. It comes out perfectly
done, juicy and absolutely delicious. Originally klephtiko was anything
baked in paper, but eventually it became a traditional way of cooking fish
or meat, especially baby lamb. *Recipes from Stoyanof's, the Greek
neighborhood taverna out in the avenues (San Fran). Story "Cherished Greek
Dish in a Plain Paper Wrapper," by Joanne Weir for the San Francisco
Chronicle, June 11, 1997.

Kitpath@earthlink.net 8/28/98


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