Greek Style Kleftiko Lamb With Potatoes

Greek lamb and potatoes is one of the most classic Greek dishes. Whether it’s done on a spit or slow roasted in the oven it’s Greek cooking at its best. One of the most popular and easiest to make it is kelftiko style - slow roasted, simple ingredients yielding juicy fall of the bone lamb, melt in your moth potatoes, cooking along with and infused by the garlic, onions, roasted sweet peppers and juicy tomatoes. I added some capers and olives to mine as well for some brininess and finished off with crumbled feta. A complete meal in one pan. Perfect for any occasion!

Prep: 20 mins

Cook: 2¾-3 hours

Serves: 8

Ingredients

For the rub/marinade

1 (5 to 6 pound) trimmed bone-in leg of lamb
4 cloves garlic, minced
3 tablespoon Irresistibles Extra Virgin Olive oil
1 tablespoon chopped Irresistibles Fresh Oregano
1 tablespoon chopped Irresistibles Fresh Thyme leaves
1 tablespoon Dijon mustard
1 tablespoon salt
2 teaspoons ground black pepper
Zest of 1 lemon

For the veggies

4 large potatoes scrubbed and cut into large wedges
2 Sweet peppers seeds, stems removed and cut into large chunks
2 large tomatoes cut into large wedges
1 large red onion peeled and cut into large wedges
1 whole garlic bulb sliced into two horizontally
2 tablespoons Irresistibles Capers
1 cup Irresistibles Green Queen Olives
3 tablespoons Irresistibles Extra Virgin Olive oil
200 ml of water (stock or whitewine can also be used)
1 lemon juiced, reserve halves
½ teaspoon chopped Irresistibles Fresh Oregano
½ teaspoon chopped Irresistibles Fresh Thyme leaves
1 bay leaf

For serving

Extra Irresistibles Fresh Oregano and Thyme
Crumbled feta
Lemon wedges

Directions

1.Preheat oven to 375°F. Line a roasting pan with parchment paper or foil
2.Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
3.In a small bowl, mix together the rub ingredients. Rub lamb all over with it and set aside. (Can do this ahead and refrigerate covered 4 hours or over night.)
4.Place the potatoes, peppers, onion, olives, capers and tomato into prepared pan and then toss well with the salt, pepper, olive oil, herbs, and water.
5.Put the leg of lamb fat side up on top of the vegetables then add the garlic halves and the squeezed lemon halves to the pan. Cover tightly with parchment and foil, sealing the edges well to retain the moisture as it cooks.
6.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.
7.Remove the cover increase temperature to 430 degrees F and cook for 20 min to brown
8.Remove the lemon halves, squeeze garlic out of skin and serve lamb with the roasted vegetables, garnished with extra herbs, lemon wedges and crumbled feta



Notes

Cooking times may differ from oven to oven so please remember to check and cook your lamb according to your own taste. The safe internal temperature for cooked lamb is 145°F. Measure by using a meat or instant-read thermometer inserted into the thickest part of the meat that’s not touching any bone.

NUTRITION: PER SERVING

CALORIES
823KCALS
FAT
42.9G (14.5G SATURATED)
PROTEIN
55.5G
CARBOHYDRATES
50.3G (10.6G SUGARS)
FIBRE
6.8G
SALT
1.4G



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