Pot roasted leg of lamb with garlic and cheese

INGREDIENTS:

 for 6 people

• 2 legs of lamb on the bone, approx. 2 kg
• 3 cloves of garlic
• 80gr. sheep’s milk hard cheese, like pecorino or Cretan graviera
• olive oil, salt, pepper

DIRECTIONS:

1. Wash the legs thoroughly and pat dry with kitchen towels. Ask your butcher to break the bone in a couple of places so that you can fit them in the pot.
2. Using a small sharp knife make holes in the lamb and fill them with slivers of garlic and small pieces of cheese.  Rub thoroughly with salt and pepper.
3. In a large pot heat 3-4 tbsp of olive oil and brown meat from all sides.
4. Lower the heat and let the meat simmer covered for 1.5-2 hours until very tender.
5. Serve with roast potatoes.