Gulbasi lamb

Name: Gulbasi lamb
Ingredients: leg of lamb: 11/2; Kefalograviera cheese: 200 gr.; cloves of garlic: 3; butter: 50 - 70 gr.; Lemon: 1; Juice of 1 lemon; olive oil; salt; Freshly ground pepper; white wine: 100 ml; dried onions: 2; red peppers: 2; green pepper: 1; tomatoes: 2; οregano; Thyme; Oregano sprigs

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Ingredients

	11/2 leg of lamb
	200 gr. Kefalograviera cheese
	3 cloves of garlic
	50 - 70 gr. butter
	1 Lemon cut in half
	Juice of 1 lemon
	olive oil
	salt
	Freshly ground pepper
	100 ml white wine moschofilero or pomegranate
	2 dried onions sliced
	2 red peppers cut into pieces
	1 green pepper cut into pieces
	2 tomatoes cut like quinces
	οregano
	Thyme
	Oregano sprigs

Medium

Ingredients

11/2 leg of lamb
200 gr. Kefalograviera cheese
3 cloves of garlic
50 - 70 gr. butter
1 Lemon
cut in half
Juice of 1 lemon
olive oil
salt
Freshly ground pepper
100 ml white wine
moschofilero or pomegranate
2 dried onions
sliced
2 red peppers
cut into pieces
1 green pepper
cut into pieces
2 tomatoes
cut like quinces
οregano
Thyme
Oregano sprigs

Directions

Gulbasi lamb

Authentic Doric taste

A delicious creation with rustic touches. A holiday meal but also ideal for a picnic by the sea or in the mountains.

It is one of those foods that are eaten the next day without losing their flavor.

As a child I remember many times my uncle and then my favorite cousin George made gulbasi, with their own lamb and next to them they made a small gulbasi from chicken or rooster or pork because I do not eat lamb.

However, you can use any type of meat you prefer and even cut it into pieces. You can also make a combination of 2 different meats and use a little butter or put a few potatoes in the oil paste.

George always put in the oven a pan of potatoes with oregano, with their excellent olive oil and wild oregano and thyme.

Dream taste…

Gulbasi lamb

By George George Kalogeropoulos, Agia Triada of Nafplio

Steps

1 Done	We wash the meat, we clean it and pass its surface with the 2 cups of lemon.
2 Done	With a sharp knife, we open the lamb's leg in various places and we put the garlic pieces inside some places and in the other places the kefalograviera cheese pieces.
3 Done	We pour the wine on the meat and let it absorb a little. We sprinkle all parts of the meat with salt, freshly ground pepper, oregano and thyme.
4 Done	We put all the vegetables in a large bowl and add olive oil, salt and pepper. We mix them lightly and we add a little more lemon juice.
5 Done	We season the meat with the mustard, salt, pepper on all sides.
6 Done	We lay an baking paper and put the meat inside and the vegetables next to it. We sprinkle with the remaining cheese and put 2 whole sprigs of oregano. We close the baking paper tightly.
7 Done	We put a large piece of aluminium foil on top and we tighten our food well.
8 Done About 1 hour	We put it in a large pan and bake in a well preheated oven at 250° C for about 1 hour.
9 Done 3 hours	We lower the temperature to 180° C and we continue baking for 3 hours.
10 Done 20 minutes	We remove the meat from the oven and we let it rest for 20 minutes.
11 Done	We open the foil and then the oil paste. Care is needed because the pale is hot.
12 Done	We serve on a large platter next to a rich green salad.