A seasonal feast of spring lamb

Gioulbasi: roasted lamb wrapped in greaseproof paper

For tasty gioulbasi, slowly bake the meat with the peppers and the cheese in greaseproof paper to keep all the juices sealed. Photo provided to China Daily

Ingredients

A small leg of lamb, 1-1.5 kg

450 g Greek kefalotyri cheese (or other yellow sharp, somewhat hard cheese like old Gruyere, Pecorino Romano or Manchego), cut into cubes

2 green peppers (stems and seeds removed), sliced in rings

4-5 cloves garlic

Salt, pepper

Oregano (dry or fresh) to taste

6 tbsp olive oil

Directions

Wash lamb leg and cut slits into the meat with a knife. Rub the chopped garlic, salt and pepper through the slits. Cut the cheese into cubes and the peppers in rings. Coat the meat with olive oil and spread the cheese cubes and pepper rings to go all over the meat. Sprinkle with oregano. After finishing the whole process, wrap the meat tightly with greaseproof paper and tie it with string tightly crossed.

Bake for about two hours at 200 C.

Tips: You may spread mustard on meat, if desired. You may also mix two or three different kinds of meat (pork, beef, lamb). Serve it with a large green salad.

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