Lamb Kleftiko

If you are planning on having Lamb for your Easter Sunday feast, why not give it a Greek twist this year. 

Lamb  kleftiko is a Greek classic. It literally means ‘stolen lamb’ and is said to have been named after the Klephts, a group of bandits who would steal lamb and cook it over coals in hidden underground ovens to hide the smell and avoid getting caught.

It is super easy to put together, the lamb is marinated in Mediterranean herbs and spices, garlic and lemon and placed on a bed of potatoes, peppers and onions then slow roasted until it melts off the bone. 

It is incredibly delicious and makes an amazing centrepiece for your table.

Ingredients

• 1 leg of lamb
• 10 waxy potatoes 
• 3  red onions
• 4 large tomatoes
• 3 red peppers 
• 4 cloves of garlic, crushed and I whole bulb cut in half
• 1 tbsp thyme
• 1 tbsp dried oregano
• 1 tbsp cinnamon 
• 6 bay leaves
• 2 tbsp lemon juice
• 1 tsp salt 
• 120 ml water 
• 2 tbsp the governor extra virgin olive oil

Method 

1. Place the EVOO, lemon juice, garlic, salt, bay leaves, thyme and oregano in a small bowl and mix together. Make slits in the lamb and coat with the marinade. Leave for 3hrs or overnight if possible. 
2. Preheat the oven to 160°C. Line a baking dish with 2 long piece of greaseproof paper, creating a cross. 
3. Cut the onions, potatoes, tomatoes and peppers into wedges and place in the dish, drizzle with EVOO then place the lamb on top and pour in the water.
4. Parcel up the lamb to seal and bake for 2hours, see if it needs any more water then bake for 1 hr until the meat is falling apart. Cook uncovered for the final 30mins. Serve with a Greek salad.