Bandit's Lamb

The entree for our Greek Easter dinner is Bandit's Lamb (αρνάκι κλέφτικο, pronounced ahr-NAH-kee KLEF-tee-koh). It is an adaptation of a dish prepared by guerillas, bandits, partisans, etc..., who needed to prepare meals without giving away there location. They would place meat on coals in a hole in the ground and let it cook. I am not digging a hole in the yard for Easter.

I picked up a 4-pound leg of lamb at Eugene institution Long's Meat Market. They deboned the leg for me and let me keep the bone for the dog. They even tied it up neatly for me.

On sheet of parchment paper laid out on the counter, I placed the lamb. Then I cut slits in the meat and inserted cloves of garlic and chunks of kefalotyri cheese. Kefalotyri is a hard Greek cheese made from sheep's milk.

Carrots and potatoes, cut into bite-size, or slightly larger chunks are placed around the lamb. A drizzle of olive oil is added and the parchment is folded up and over the meat and vegetables, then tucked under to form a packet.

Place the package in a roasting pan and fill the pan about a third of the way with water. Bake in a 480° oven for about 2 and a half hours. During baking, periodically add more water to the pan to prevent drying out.

After allowing to rest for a bit after removing from the oven, transfer the package to a serving platter, tear open the parchment and serve. Or, remove the meat and vegetables from the package and place on a serving platter.

Bon appétit!