*  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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