Title: Lamb baked in paper
 Categories: Greek, Meats, Main dish
      Yield: 6 servings
 
      1    Leg of lamb *
      2 oz Feta or Kasseri (or more)
      1 ts Thyme
      1 ts Spearmint flakes
      1 ts Oregano
      2    Garlic cloves
      2    Lemons, juice only
      1 tb Salt
           Pepper to taste
 
  *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: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias