Arni Sti Ladokola or Arni Kleftiko (Lamb Roasted In Paper)
Lamb is marinated overnight
and then wrapped tightly in
parchment paper, sealing the
juices and herbs together.
A wonderful special occasion
meal, it is also good cold,
sliced on a platter for a picnic.
1 medium boneless leg of lamb
Garlic cloves, to taste, optional
Salt and freshly ground black pepper, to taste
2 Tbs. chopped parsley
1 tsp. dried oregano or 1 Tbs. chopped fresh oregano
1/2 tsp. cumin
2 Tbs. fresh rosemary, chopped
5 Tbs. olive oil
Juice of 1 lemon
Parchment paper
1/2 lb. Kasseri, Kefalotiri, or Manchego
cheese, sliced thickly
The day before you plan to cook the
lamb, 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 and spices.
Mix the oil and lemon juice together
and drizzle over the leg.
Cover and marinate the leg for 3 hours
or overnight.
Preheat oven to 325 degrees F.
Spread out a sheet of parchment paper
and rub it with oil.
Take the marinated leg and lay it on
the paper.
Arrange the cheese slices over the top.
Roll the paper around the meat and tie
with a couple pieces of string, wrapping
it tightly.
Place in a shallow pan and bake for 1 to 2
hours, depending on the how well-done you
prefer it.
An instant-read meat thermometer inserted
into the thickest part of the meat registers
135°F for medium-well.
—Anna Antonini, Mykonos, Greece
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