("Cretan Cuisine")  
 
This recipe is an excellent example of the simplicity and imagination characteristic of the traditional Cretan diet. It features Anthotiro (literally "blossom cheese" in Greek), a medium-fat soft Cretan cheese made from goats milk and the local wild green known as Stamnagathi (spiny chicory), which enjoys the status of a delicacy because it only grows wild on rocky cliffs.

 

 
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves 2
 
13oz/380g leg of lamb boned and butterflied
 
6oz/150g Anthotiro
 
1.5oz/40g Stamnagathi
 
0.8 oz/20g/4 teasp Breadcrumbs
 
1 egg yolk
 
0.2/5g/1 teaspMint, finely chopped
 
White wine
 

With boned side up, gently pound the meat with a mallet to spread the meat to an even thickness. Sprinkle lightly with salt and pepper.
 
In a bowl, mix the Anthotiro, breadcrumbs, egg yolk and mint. Addsaltandpeppertotaste.
 
Clean and wash the Stamnagathi.
 
Spread the Stamnagathi over the meat and then spread the Anthotiro mixture over the Stamnagathi.  
 
Roll up the meat, starting with a narrow end. Tie securely with string.
 
Place the roll in a shallow roasting pan with olive oil and white wine. Sprinkle the meat lightly with salt and pepper.
 
Roast at 160-170 degrees (325F) for about 40 minutes.