Lamb kleftiko
Dimitra's Dishes · ♥ 612 likes · 36.8K views · 7 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4–5 lb boneless leg of lamb
Trim as much fat as possible off the lamb and cut it into large chunks.
Choosing and trimming the lamb
- 2 whole potatoes
- 1 whole onion
- 2 whole bell peppers
Peel the potatoes and cut into wedges or big chunks; peel and dice the onion; chop the bell peppers.
- ¼ cup olive oil
- 3 whole lemons
- 2 cloves garlic
Whisk the olive oil, lemon juice, grated garlic and water into a marinade and set aside.
- ⅓–½ cup water
Line a 9x13 pan with two overlapping large sheets of parchment, crumpled first so they stay put.
- garlic cloves
- olive oil
- salt
Add the vegetables and a handful of whole peeled garlic cloves; season with a little olive oil, salt, pepper and half a teaspoon dried oregano and toss.
Lining the pan with parchment
- black pepper
- ½ tsp dried oregano
- 2 sprigs fresh rosemary
- 2 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
Lay the lamb on top; season with salt, two rosemary sprigs, two tablespoons dried oregano, cumin, coriander and black pepper.
Bake low and slow at 350F on the middle rack for four and a half hours, until the meat falls apart and the potatoes mash with a fork.
Variation: add the feta only for the last 15 minutes, uncovered with the foil removed and the parchment opened, for colour.
Variations