Lamb Kleftiko

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Swap your conventional roast lamb for Rick Stein’s Greek slow-cooked lamb kleftiko. Roasted for over 2 hrs with garlic, tomato vegetables, peppers and potatoes, the lamb will be succulent and drops from the bone tissue. Enjoy leftovers the very next day in comfortable flatbread.

I have created a formula for kleftiko before, but that one, predicated on one we’d in a cafe in Symi, needed to go ahead the book .I believe it had been the mix of tomatoes, reddish pepper and waxy potatoes and a complete bulb of garlic clove that achieved it, plus the sluggish cooking food. Any leftover lamb will be delicious wrapped inside a comfortable flatbread with lettuce, tomato vegetables and finely sliced up onions.

Ingredients

  • 1.5kg waxy potatoes, peeled and reduce into wedges
  • 1 large reddish pepper, deseeded and reduce into strips
  • 3 large tomatoes, reduce into solid slices
  • 1 1/2 tsp salt
  • 12 turns dark peppermill
  • 1 lower leg of lamb (about 2.5kg)
  • Fruit juice 1 lemon
  • 60ml olive oil
  • 1 bulb garlic, reduce in two horizontally
  • 1 tbsp dried out oregano
  • 200ml water
  • 100g feta cheese, approximately crumbled
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Instructions

  1. Heat the stove to 190°C/gasoline 5. Spot the potatoes, reddish pepper and tomato in a big, flameproof oven meal or tin and time of year with the sodium and pepper. Place the lower leg of lamb at the top and pour on the lemon fruit juice and essential olive oil, adding the garlic halves towards the dish. Sprinkle around using the oregano .Pour water into the meal and protect with foil, closing the edges nicely to wthhold the moisture since it cooks. (A big enamelled, lidded, cast-iron container,such as for example Le Creuset, would furthermore be appropriate to prepare this in.)
  2. Cook within the stove for 2½-2¾ hrs until the meats is dropping off the bone tissue, adding a bit more water, if required, halfway to keep the veggies moist. Take away the foil (or cover) and include the feta, after that go back to the stove for 10 even more minutes. After that time, check the regularity of the fruit juices. If the meal seems just a little dry, put in a little more drinking water. If as well dilute, move the meats and vegetables to some serving meal and decrease down the water around the hob.
  3. Serve the meats in chunks or solid slices using the vegetables and fruit juices.