Arni sti Lathokola (Lamb Wrapped in Greaseproof Paper)

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~ Ingredients: ~ 2 kilos of lamb shoulder or leg ~ 1 bunch fennel ~ 1 bunch rosemary ~ 1 onion ~ 6-7 cloves of garlic graded ~ 4 lemons ~ olive oil ~ 1 cup of coarse salt

 

~ Fill a large bowl with cold water and dissolve the salt. ~ Another way of doing so, is by dissolving the salt in lukewarm water. ~ The salted water is used in order to marinate and make the lamb taste better. ~ Place the lamb in a large enough bowl and pour the salted water over it making sure that the meat is covered by the brine. ~ Add in the brine, 1 sliced lemon in rings, 3-4 sprigs of rosemary, the onion cut in quarters or smaller pieces and 2 to 3 sprigs of fennel. ~ If you like you can add 2-3 garlic cloves, some wine, bay leaves, black pepper corns or any other herbs for marinating. ~ Cover the bowl with saran wrap and place in the fridge overnight to get marinated. ~ The next day remove the meat from the bowl with the brine and dry well with kitchen paper towel. ~ Lay parchment paper on the counter, spread over the remaining rosemary and fennel, leaning over the meat. ~ You can also sprinkle some oregano if you wish. ~ Mix the graded garlic with some olive oil and rub the meat with the mixture. ~ Squeeze 2 lemons over the meat, 1 sliced lemon in rings over the meat and wrap it with the parchment paper as a bundle. ~ Wrap with aluminum foil, place in a clay, Pyrex or cast iron pan with cover and bake for 3 hours at 180 degrees Celsius (350 degrees Fahrenheit) or 6-7 hours at 120-150 degrees, (250-300 degrees Fahrenheit). ~ You can accompany your backed lamb with fried potato wedges, mashed potatoes, Greek Salad or anything else you wish. ~ Good luck and bon appétit.