Lamb Kleftiko

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 6
How to cook Lamb Kleftiko

Ingredients

  • 1 x 2 kg lamb shoulder bone in (Kleftiko)
  • 30 ml olive oil
  • 2 tsp. cinnamon
  • 2 tsp. dried oregano
  • 3 tsp. sea salt
  • 12 cloves of garlic smashed
  • 2 lemons
  • 1 kg waxy new potatoes cut into half
  • 2 large red onions cut into wedges
  • 2 red peppers cored, deseeded & cut into large dice
  • 12 cherry tomatoes
  • 2 bay leaves
  • 1 stick cinnamon
  • 500 ml light chicken stock
  1. Massage the meat with the oil, herbs & spices, ½ the garlic, sea salt & juice & zest of 1 lemon.
  2. Cover & marinate overnight in the chiller
  3. Preheat the oven to 200oc fan assisted or 220oc without a fan.
  4. Take a large casserole dish big enough to hold the lamb.
  5. Lay the potatoes on the base of the dish.
  6. Next lay the pepper, onion, garlic & tomatoes over the potatoes.
  7. Sit the lamb on top & squeeze juice of lemon over the top.
  8. Roast for 20 minutes.
  9. Pour the stock into the dish.
  10. Add bay leaves & cinnamon stick then cover with a sheet of damp greaseproof paper then a tight fitting lid or tin foil to seal.
  11. Reduce oven to 150oc fan assisted or 170oc without a fan.
  12. Cook for 4 hours until meltingly tender.
  13. Remove the lid, turn up the heat to 200oc fan assisted or 220oc without a fan & roast for a further 15 minutes until rich & caramelised.