GREEK DINNER PART II: Lamb with Cheese in Vine Leaves

While I had experimented with eating lamb a few times before, I really came to appreciate its taste when we were in Greece. It is such a flavorful meat and interesting alternative to beef. I hope you enjoy this authentic recipe from our cooking class in Santorini!

Things to Note:

• Although I used leg of lamb, just like the recipe calls for, I think I will try using lamb loin next time so that the cut is more uniform and easier to both roast and slice into similarly sized pieces. Because of how different in size the parts of the leg were, we ended up with small slices for layering. Improvising, we created one giant "leaf wrap" rather than individually wrapped slices of lamb. I think individual portions would be better (and definitely more beautiful like the picture from our cooking class creation above).
• Roasting the lamb before slicing and layering it among cheese in grape leaves creates "twice-baked lamb" which is much more dry/well done than we prefer. In the future I will reduce the first roasting time in half to hopefully counteract this effect.
• The grape leaves can dry out a bit when baked. Besides soaking them like the recipe calls for (mostly to rinse off the salty brine they are preserved in), I suggest brushing them with some olive oil to keep as much moisture as possible.
• Salt and pepper the lamb liberally! Like most recipes, this one doesn't specify the amount of salt and pepper to be added. I wished I had added more before layering and baking.

LAMB WITH CHEESE IN VINE LEAVES
recipe from Selene Restaurant, www.selene.gr
serves 6

Ingredients:

• 1 leg of lamb without bones (I plan to use loin next time)
• 2-3 cloves of garlic, halved (never referred to in original recipe again... maybe to stick into lamb when roasting?)
• 7 ounces of white fresh soft cheese ("Farmers Cheese")
• 1 tomato
• 2 tablespoons finely chopped dill
• 24 vine leaves
• 6 mini tomatoes
• salt and pepper
• 1/2 teaspoon fresh oregano
• 6 tablespoons of olive oil

Method:

1. Make several incisions in the meat with a sharp knife. Mix the olive oil, salt, pepper, and oregano (ladolemono sauce). Rub the ladolemono sauce all over the meat. Preheat the oven to 355 degrees. Pour any remaining of the ladolemono over the lamb an roast for 1 hour (I plan to roast for only 30 minutes next time).
2. Leave it to rest until it is cold.
3. Put the vine leaves in a bowl. Cover with boiling water and leave for 10 minutes; drain the leaves thoroughly.
4. Peel and seed the full-sized tomato; cut the remaining flesh into small cubes. Mix the cheese, dill, and tomato. 
5. Place the vine leaves, one very close to another. In every couple of them, place one slice of meat. Place 1 teaspoonful of cheese mixture; place another slice of meat and 1 more teaspoon of cheese mixture. Cover with two more leaves; fold the sides of them forming a small pocket.
6. Halve the tiny tomatoes and place on every piece. Spread 3-4 tablespoons of olive oil on the base of a large baking dish/pan and place the stuffed vine leaves.
7. Preheat the oven to 390 degrees and bake for 15 to 20 minutes.