Gulbasi lamb

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Gulbasi lamb

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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

Directions

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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.

TDriver

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Stuffed peppers with rice and raisins
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Traditional spaghetti with sausages
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Stuffed peppers with rice and raisins
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Traditional spaghetti with sausages

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