Kleftiko

Ingredients for 6 servings:

• 1 ½ kg leg(s) of boneless lamb
• 200 g sheep’s cheese
• 1 pack of vine leaves in brine
• Cinnamon
• Meat broth, for cooking
• salt and pepper
• Oregano (shredded)
• coriander

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Kleftiko is a leg of lamb roulade wrapped in vine leaves and wrapped in aluminum foil, which is left to marinate in its own juices for a long time in the oven.

Slice the leg of lamb like a large roulade and season all over with cinnamon, salt, pepper, and a little coriander. Sprinkle the top (which will be rolled up inside) with oregano and finely diced feta cheese. Roll up the meat. Rinse the vine leaves with clean water and lay them out evenly. Cover the meat roll completely with vine leaves and wrap everything tightly and tightly in aluminum foil. Place the package in a casserole dish with meat broth (about half covered) and bake in the oven at about 160°C for 5 hours (turning once halfway through). Remove the meat and slice it (preferably still in the aluminum foil). Side dishes: Kritharaki always work (mixed with some cheese and egg yolk), bean rolls with bacon, tzatziki (of course!), flatbread, and a farmer’s salad are a must. Wine recommendation: Retsina or a dry white wine. Spirit: Ouzo.