Back to 4 servings 4 lb leg of lamb, on bone 6 garlic cloves 0.5 tsp ground cinnamon 3 tbsp extra virgin olive oil 2 tbsp fresh herb leaves, like oregano, rosemary, or thyme 1 lemon, juiced and zested sea salt freshly ground pepper 2 lb potatoes 1 cup cherry tomatoes, or a whole tomato cut in ½ inch cubes 8 oz kefalotiri cheese, cut in ½ inch cubes 1 cup Greek olives pitted 3 tbsp extra virgin olive oil 4 fresh herb sprigs, like oregano, rosemary and thyme 1 lemon freshly ground pepper dried oregano
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1 Step 1: In a food processor, pulse the garlic cloves, 1 teaspoon sea salt, herbs, lemon zest, lemon juice, cinnamon, some black pepper, and 2-3 tbsp of extra virgin olive oil. Using a sharp knife, create many holes all over the lamb. Rub in the paste and push it into the holes. Transfer the lamb to a large pan (cover with cling wrap) or large ziplock bag, and marinate overnight or at least 3-4 hours.2 Step 2: Use a large roasting pan. Cut two long pieces of parchment paper and place them in the pan in a cross position.3 Step 3: Cut up the potatoes, tomato, and cheese.4 Step 4: Place the leg of lamb in the middle of the pan, over the paper. Surround it with the potatoes. Add the tomatoes, cheese, and olives. Tuck some fresh rosemary sprigs and oregano sprigs all over.5 Step 5: Add some lemon juice all over. Season potatoes and tomatoes with sea salt, and freshly ground pepper and dry oregano, and the rest of the olive oil.6 Step 6: Fold the parchment paper over the lamb and cover everything. Tuck the paper sides in well. Roast lamb for 3.5 hours in a 320 F°/160°C oven.7 Step 7: Open the parchment paper and roast lamb for another 30 minutes. Remove the lamb from the oven, and allow to rest for 30 minutes.getsaucepan.com/r/01bede7b-9e47-491e-aad9-ba32a50de0b8 · Original: https://thegreekfoodie.com/greek-slow-roasted-leg-of-lamb-in-parcel-kleftiko/
