Lamb Kleftiko

Name: Lamb Kleftiko
Prep time: 720 min
Cook time: 300 min
Total time: 17 h
Yield: 6
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

12 hours
5 hours
easy
6

Recipe by

Jeff Baker

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

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Method

Massage the meat with the oil, herbs & spices, ½ the garlic, sea salt & juice & zest of 1 lemon.
Cover & marinate overnight in the chiller
Preheat the oven to 200oc fan assisted or 220oc without a fan.
Take a large casserole dish big enough to hold the lamb.
Lay the potatoes on the base of the dish.
Next lay the pepper, onion, garlic & tomatoes over the potatoes.
Sit the lamb on top & squeeze juice of lemon over the top.
Roast for 20 minutes.
Pour the stock into the dish.
Add bay leaves & cinnamon stick then cover with a sheet of damp greaseproof paper then a tight fitting lid or tin foil to seal.
Reduce oven to 150oc fan assisted or 170oc without a fan.
Cook for 4 hours until meltingly tender.
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.