| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Meats |
6 |
Servings |
INGREDIENTS
| 1 |
|
Leg of lamb * |
| 2 |
oz |
Feta or Kasseri, or more |
| 1 |
t |
Thyme |
| 1 |
t |
Spearmint flakes |
| 1 |
t |
Oregano |
| 2 |
|
Garlic cloves |
| 2 |
|
Lemons, juice only |
| 1 |
T |
Salt |
|
|
Pepper to taste |
INSTRUCTIONS
Note: Lamb shanks may be substituted for leg of lamb. Wipe meat with
damp cloth. Make incisions with small sharp knife on all sides of leg
or shanks. Insert pieces of garlic clove and cheese. Rub with lemon
juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy
paper twice. Use greaseproof paper such as cooking parchment or oil
brown paper. (do not use aluminum foil. It prevents browning.) Tie
with string. Bake a leg for 2 1/2 hours in 350 F oven. Bake 2 hours if
using shanks. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”