Greek Leg of Lamb in Paper
4 pound leg of lamb
10 to 12 cloves of garlic, peeled
6 ounces cheese (kefalotyri, pecorino) cut in cubes
1 tablespoon of olive oil
4 pounds of roasting or baking potatoes, peeled, cut in half or quarters
3 medium carrots, cut in chunks
Sea salt and freshly ground pepper
4 or 5 sheets of parchment cooking paper
Heat the oven to 480 degrees. Rub the lamb with a little olive oil, and sprinkle with salt and pepper to taste. With a sharp knife, pierce the lamb and insert a clove of garlic and a piece of cheese into each opening. Drizzle the potatoes and carrots with any remaining oil and season to taste with salt and pepper.
On a clean work surface, spread out the parchment sheets and lay the lamb in the center, with the potatoes and carrots. If there is any remaining cheese and/or garlic cloves, add as well. Close the parchment paper and secure well, tucking the sides underneath to make a packet.
Fill a roasting pan 1/3 full of water, add the packet and cook for 2 hours 30 minutes, adding more water to the pan as needed to keep from getting dry.
When done, lift the entire packet onto a serving platter, and cut open at the table to serve. Makes 6 servings.
Per serving: 760 calories (43percent from fat), 36.5 g fat (17.7 g saturated, 14.6 g monounsaturated), 137 mg cholesterol, 48.6 g protein, 59.3g carbohydrates, 5.5 g fiber, 597 mg sodium.