PREP: Grind bay leaves to a powder in a mortar and pestle or spice grinder.
Preheat the oven to 90ºC degrees. Combine the sliced garlic, bay leaves, cinnamon, oregano, salt and pepper in a small bowl; stir well to blend.
Using a small, sharp paring knife, make 3 cm incisions in the lamb; insert the garlic slices and herb mixture in the incisions.
Roll up the lamb and tie the roast with kitchen string (tie it as you would a package).
Rub the outside of the roast with the oil, then season with salt and pepper. Wrap the lamb in a large piece of parchment paper and seal the edges by folding well so steam will not escape.
Place the parchment package on a rack in a roasting pan. Add water to the pan to come almost up to the level of the rack. Do not let it touch the parchment package. Place in the oven and bake for 4 hours, adding more water to the pan as necessary.
At the end of the roasting time, open the package and transfer the roast to a cutting board.
Slice the lamb and place on a heated platter. Drizzle with juices remaining in the package. Serve with Tzatziki (see recipe), if desired.
Serves 8. Serve with TZATZIKI, a yogurt cucumber sauce.
[PER SERVING: 320 calories, 47 g protein, 1 g carbohydrate, 14 g fat (4 g saturated), 144 mg cholesterol, 145 mg sodium, 0 g fiber.]
Notes: A whole leg of lamb, boned, studded with garlic, and rubbed with a heady mixture of bay, cinnamon and dried oregano, is wrapped in bakers' parchment and baked in a slow oven for 4 hours. It comes out perfectly done, juicy and absolutely delicious. Originally klephtiko was anything baked in paper, but eventually it became a traditional way of cooking fish or meat, especially baby lamb. *Recipes from Stoyanof's, the Greek neighborhood taverna out in the avenues (San Fran). Story "Cherished Greek Dish in a Plain Paper Wrapper," by Joanne Weir for the San Francisco Chronicle, June 11, 1997.
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