Lamb Kleftiko Recipe Jamie Oliver

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LAMB KLEFTIKO



Lamb kleftiko image

Seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon, herbs and potatoes to soak up the delicious juices

Provided by Good Food team

Categories     Main course

Time 5h30m

Number Of Ingredients 21

6 garlic cloves
3 tbsp roughly chopped oregano
1 tbsp roughly chopped rosemary
zest 1 lemon and juice of 2
½ tsp ground cinnamon
3 tbsp olive oil
2kg leg of lamb
1kg Desiree potato, halved or quartered
5 bay leaves
250g Greek yogurt
juice ½ lemon
1 tbsp olive oil
handful mint, shredded
1 ½ tsp red wine vinegar
1 ½ tbsp extra-virgin olive oil
100g baby spinach
small bunch parsley, roughly chopped
½ red onion, finely sliced
175g cherry tomatoes, halved
½ cucumber, halved lengthways, deseeded and sliced
75g black Kalamata olives, stoned and quartered

Steps:

  • Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil.
  • Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.
  • The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 160C/140C fan/gas 3.
  • 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.
  • 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 4½ hrs until very tender.
  • Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. 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. Remove the lamb from the tin, wrap in foil and rest.
  • 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.
  • 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 you're ready to eat. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.

Nutrition Facts : Calories 729 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 57 grams protein, Sodium 2.3 milligram of sodium

LAMB KLEFTIKO



Lamb Kleftiko image

Traditional greek lamb kleftiko made easy with the help of your slow cooker. Delicious and melt in the mouth.

Provided by laura_abbott01

Time 6h30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat 1 tablespoon of the oil in a frying pan and brown the lamb on all sides. Place in the slow cooker.
  • Wash and slice the potatoes and tomatoes, and add to the slow cooker.
  • Peel and chop the onions and garlic and add to the cooker with the remaining oil, lemon juice, bay leaves and oregano.
  • Season with the salt and pepper to desired amount and cook on the low setting for at least 6 hours.
  • In the final 30-60 minutes add the crumble feta and stir.

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