LAMB ON THE BONE
In the country districts of Greece,
and the islands, the household
cooking arrangements are fairly
primitive and dishes such as this
one are prepared early and sent to
the village oven; they emerge
deliciously cooked, better than they
could ever be in a gas oven, but
this method by no means ensures
that the food will be served hot.
The Greeks in fact prefer their food
tepid, and it is useless to argue
with them.
Saw a leg of lamb into 4 or 5
pieces, leaving the meat on the
bone. Insert a clove of garlic into