Lamb kleftiko

Name: Lamb kleftiko
Prep time: 5 h 30 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 6 garlic cloves; 3 Tbsps roughly chopped oregano; 1 Tbsp roughly chopped rosemary; 2 zest 1 lemon and juice of; 1 teaspoons ground cinnamon; 3 Tbsps olive oil; 2 kgs leg of lamb; 1 kg Desiree potato, halved or quartered; 5 bay leaves; 250 grams Greek yogurt; 1 juice lemon; 1 Tbsp olive oil; 1 handful mint, shredded; 2 teaspoons red wine vinegar; 2 Tbsps extra-virgin olive oil; 100 grams baby spinach; 1 small bunch parsley, roughly chopped; 1 red onion, finely sliced; 175 grams cherry tomato, halved; 1 cucumber, halved lengthways, deseeded and sliced; 75 grams black Kalamata olive, stoned and quartered

Lamb kleftiko is a gluten free recipe with 6 servings. This main course has 558 calories, 54g of protein, and 25g of fat per serving. This recipe covers 49% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires garlic cloves, bay leaves, olive oil, and parsley. From preparation to the plate, this recipe takes approximately 5 hours and 30 minutes. If you like this recipe, you might also like recipes such as Kleftiko, Solomo Kleftiko, and Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce.

Instructions

Crush together the garlic cloves and 1 tsp salt using a pestle and mortar.

Ingredients you will need

Whole Garlic Cloves

Salt

Equipment you will use

Mortar And Pestle

Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil.

Ingredients you will need

Black Pepper

Lemon Zest

Olive Oil

Cinnamon

Herbs

Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes.

Ingredients you will need

Lamb

Dry Seasoning Rub

Equipment you will use

Knife

Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.

Ingredients you will need

Lemon Juice

Lamb

The next day, take the lamb out of the fridge 1 hr before you want to cook it.

Ingredients you will need

Lamb

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Lay 2 long pieces of baking parchment on top of 2 long pieces of foil one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves.

Ingredients you will need

Bay Leaves

Marinade

Potato

Lamb

Cooking Oil

Pop

Equipment you will use

Aluminum Foil

Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4 hrs until very tender.

Ingredients you will need

Potato

Lamb

Equipment you will use

Aluminum Foil

Oven

Remove tin from the oven and increase the temperature to 220C/200C fan/gas

Equipment you will use

Oven

Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned.

Ingredients you will need

Lamb

Equipment you will use

Aluminum Foil

Oven

Remove the lamb from the tin, wrap in foil and rest.

Ingredients you will need

Lamb

Wrap

Equipment you will use

Aluminum Foil

Turn the potatoes over and return to the oven for 30 mins, then season with salt. While the potatoes are cooking, stir together all the ingredients for the yogurt.

Ingredients you will need

Potato

Yogurt

Salt

Equipment you will use

Oven

Combine the red wine vinegar, oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing when youre ready to eat.

Ingredients you will need

Red Wine Vinegar