• 8 (1/2-inch) slices Kasseri cheesesalt
• Freshly ground black pepper
• 2 cups brandy
• 1 cup flour
• 4 tablespoons butter
• 2 lemons, juiced
• 8 rounds of pita bread, brushed with olive oil, grilled and quartered
• 1 cup Kalamata olives

Season both sides of the cheese with salt and pepper. Put the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice. Remove from the pan and serve with the pita bread and olives.

My mom makes this all the time its so good!

Ingredients

• 1 each leg of lamb (lamb shanks may be substituted for leg of lamb)
• 2 oz feta or kasseri (or more)
• 1 teaspoon thyme
• 1 teaspoon spearmint flakes
• 1 teaspoon oregano
• 2 each garlic cloves
• 2 each lemons, juice only
• 1 tablespoon salt
• 1 pepper to taste

Wipe meat with damp cloth. Make incisions with small sharp knife on all sides of leg or shanks. Insert pieces of garlic clove and cheese. Rub with lemon juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy paper twice. Use greaseproof paper such as cooking parchment or oil brown paper. (Do not use aluminum foil. It prevents browning.) Tie with string.

Bake a leg for 2 1/2 hours in 350 F oven. Bake 2 hours if using shanks.