Lamb Kleftiko Recipes

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.

Steps:

• Use an oven proof cooking pot with good fitting lid.
• Heat oven to 150c.
• Squeeze all the lemons, rub lemon juice over the meat. Work some of the dried oregano into the meat.
• Place all the meat in the pot and pour in the remaining lemon juice.
• Sprinkle the rest of the herbs onto the meat.
• Remove the papery skin from the garlic bulb and slice it in half across its waist.
• Nestle both halves of the garlic down into the pot.
• Add a little salt and pepper, add the olive oil.
• Finally add wine or water and seal the pot (use foil to create a good seal under the lid). Don't add potatoes yet!
• Cook for about 3 hours, checking after two hours to make sure its not dried out. You should find the meat sitting in a inch or two of juice. If you have more than couple of inches of juice then drain a little off and set aside in case you want to add it back. Spoon some of hot liquid over exposed meat to keep it moist.
• Prepare potatoes just before the 3 hours is up. These should be peeled and sliced in half along their length. Don't be tempted to cut them potatoes further!
• After 3 hours cooking add the potatoes on top of the meat, dont push them down hard into the juice. Sprinkle a small pinch of salt on them and reseal the pot. Put back in the over for about an hour and quarter but turn the temp up a little to 160c. The potatoes should be cooked but not falling apart.

Steps:

• Preheat the oven to 400°F.
• Cut a piece of aluminium foil to twice the length of a 2 liter baking dish. Lay the foil inside the dish and lay a piece of baking parchment over the foil.
• Place the potatoes in the dish with the lamb, onions, cumin, oregano, cinnamon, half the parsley and all of the broth. Mix well.
• Layer the tomatoes over the top, season with freshly ground black pepper then fold over the foil and baking parchment and secure by crimping the edges.
• Bake for 1 1/2 hours or until the lamb is tender and the vegetables are cooked.
• Cut off and remove the top of the foil and baking parchment and sprinkle over the parsley to serve.