between the rock and the cold, cold sea

I have figured out how to replicate the taste of the lamb kleftiko I had two years ago. (Mind you, I only started trying recently.)

My cookery happens by guess and by gods, so any following quantities and times are only roughly approximate.

Required: lamb gigot chops, white wine, garlic, one red onion, dried bay leaves, feta cheese, olive oil, rosemary, thyme, salt, pepper, roasting tray, tinfoil.

Mix white wine and olive oil in a large mug. (Sunflower oil can substitute quite well.) Add feta cheese, ~4 diced garlic cloves, and chopped onion. Also some rosemary and thyme to taste.

Cut the gigot chops into quarters or eights. Put on roasting tray. Add 4-5 ripped up dried bay leaves. Pour entire contents of the aforementioned mug over the chops, and add extra feta cheese if desired. Cover tightly with tinfoil and place in a 200 Celsius oven for ~2.5 hours or longer.

Inform cat that no, lamb is not for kittens.

Warm up in the microwave at 2200 the next day and eat with sweet potato chips. NOM.