Arni Kleftiko (Rebel Lamb)

Ingredients

• 1 small leg of lamb, bone in, cut into serving pieces or 6 shoulder lamb chops
• 1 large onion, peeled and cut into quarters
• 2 tomatoes, peeled, seeded and diced or 1 lb good quality plum tomato, drained and diced
• 10 garlic cloves, peeled and left whole
• 1 1/2 tablespoons minced fresh oregano or 1 1/2 teaspoon dried oregano, crumbled
• 1 1/2 tablespoons minced fresh spearmint or 1 1/2 teaspoon dried spearmint, crumbled
• 5 medium size potatoes, peeled and quartered
• 8 ounces kefalotiri or kefalograviera cheese, cut into chunks of about 1 1/2 inches (pecorino or even parmesan can be subbed in a pinch)
• 1 large carrot, peeled and coarsely sliced
• 1 cup red wine
• 1/3 cup extra virgin olive oil
• salt & freshly ground black pepper

Directions

1. 1

   Preheat oven to 325°F.

2. 2

   In a large bowl, combine all ingredients together and toss well with scrupulously clean hands until everything is well-coated. Season generously with pepper, but go a little easier on the salt than you normally would cause the cheese will also lend its salt to the finished dish.

3. 3

   If you have a large clay pot, like a bean pot, assemble the ingredients there, cover with lid, and proceed with recipe. If not, cut 6 large sheets of parchment, distribute the kleftiko mixture evenly amongst the 6 sheets, and wrap up envelope-style. You may need to double-wrap cause you don't want any of the lovely juices this recipe emits to get lost in drainage while braising. A large, covered casserole would work well, too. Basically what you want to do is have as little liquid escape during cooking as possible.

4. 4

   Braise, in the oven, for 3 to 3 1/2 hours. You want the meat to be falling off the bone. Yes, the potatoes and carrot will be very soft and tender, but will be permeated with a deep-rich flavour. Do not judge this dish by the cooking standards you are used to - remember its origins - the conditions these people lived under -- this is gourmet food created during a time of rebellion and should be enjoyed under its own standard.