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Greek Lamb Kleftiko
Shopping list
- 1 leg of lamb (about 2.5kg)
- 1.5kg waxy potatoes, peeled and cut into wedges
- 1 large red pepper, deseeded and cut into strips
- 3 large tomatoes, cut into thick slices
- 1 1/2 tsp salt
- 12 turns black peppermill
- Juice 1 lemon
- 60ml olive oil
- 1 bulb garlic, cut in half horizontally
- 1 tbsp dried oregano
- 200ml water
- 100g feta cheese, roughly crumbled
Method
1
Heat the oven to 190°C. Place the peeled and chopped potatoes, red pepper slices and tomato slices in a large, flameproof oven dish or tin and season with the salt and pepper. Put the leg of lamb on top and pour over the lemon juice and olive oil, then add the garlic halves to the dish. Sprinkle all over with the oregano. Pour the water into the dish and cover with foil, sealing the edges well to retain the moisture as it cooks.
2
Cook in the oven for 2½–2¾ hours until the meat is falling off the bone, adding a little more water, if necessary, halfway through to keep the vegetables moist. Remove the foil (or lid) and add the feta cubes, then return to the oven for 10 more minutes. After this time, check the consistency of the juices. If the dish seems a little dry, add a little more water.
3
Serve the meat in chunks or thick slices with the vegetables and juices.
Ingredients
2.50 kg Leg of Lamb
1.50 kg Waxy Potatoes- peeled and cut into wedges
1 large Red Pepper- deeseeded and cut into strips
1 ½ tsp salt
12 turns Black Peppermill
1 Lemon's juice
60 ml Olive Oil
1 bulb of Garlic
1 tbsp Dried Oregano
200 ml Water
100 g Feta Cheese, roughly crumbled