Gioulbasi (Roasted lamb wrapped in greaseproof paper)
Gioulbasi is one of the most tasty dishes you can ever have. The meat together with the peppers and the cheese is baked slowly in the oven, wrapped in greaseproof paper. It keeps all the juices sealed and the result is outstanding. Do try it for the Easter Sunday or any Sunday with your friends and family.
A small leg of lamb 2,5 - 3lbs / 1 - 1,5kgs
1lb / 450gr Greek kefalotyri cheese (or other yellow sharp, a bit hard cheese like old Gruyere, Pecorino Romano, Manchego etc.), cut into cubes
2 green peppers (stems and seeds removed), sliced in rings
4 - 5 cloves garlic
salt & pepper
oregano (dry or fresh)
6 tablespoons olive oil
Wash lamb leg and open slits with a knife . Add the chopped garlic, salt and pepper through the slits. Cut cheese into cubes and the peppers in rings. Coat the meat with olive 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 400°F / 200°C. Gioulbasi is ready !
You may spread mustard on meat , if desired.
You may also use two or three different kind of meat, mixed (pork, beef, lamb).
You can accompany it with a large green salad.