Vinegrower’s Lamb with Graviera Cheese in the Oven

Ingredients

• 2 kg lamb, cut into portions
• 1 bunch green onions, finely chopped
• 3-4 whole garlic cloves
• 2 medium potatoes, quartered
• 300 g Graviera cheese, cut into bite-sized pieces
• Salt
• Pepper
• 3 tablespoons wine
• 2 tablespoons olive oil for the lamb
• 2 tablespoons olive oil for the onions
• 2 bay leaves
• 25-30 vine leaves
• Parchment paper
• Aluminum foil

Instructions

For the onions and potatoes

1. Heat 2 tablespoons of olive oil in a pan. Add the green onions, garlic cloves, and potatoes, and sauté for 3-4 minutes.

For the lamb

1. Wash the lamb well and let it drain.
2. Place the lamb in a baking dish and season with salt, pepper, olive oil, wine, and bay leaves. Mix everything well to combine the ingredients.
3. On a work surface, lay out two large sheets of aluminum foil crossed over each other, and place two large sheets of parchment paper on top.
4. Spread half of the vine leaves in the center, enough to cover the bottom for half of the lamb.
5. Place half of the lamb on the vine leaves, then add the sautéed onions, garlic, potatoes, and Graviera cheese on top.
6. Place the remaining lamb on top, and cover with the rest of the vine leaves.
7. Fold the parchment paper over the lamb like an envelope, then fold the aluminum foil tightly around it, making sure not to tear it.
8. Place the wrapped lamb in a roasting pan with a lid.

Baking Instructions

1. Preheat the oven to 200°C (390°F). Bake for 1 hour.
2. Then, lower the heat to 180°C (355°F) and bake for another 2 hours, depending on your oven.
3. In the final hour, make a small hole in the wrapping to check on the cooking progress.

Serve hot and enjoy!