Cordero Kleftiko

Ingredientes

• 2 kg Leg of Lamb (or Lamb Shoulder)
• 1.2 kg Potatoes
• 2 Red Onions (cut into large pieces)
• 2 Red Peppers (cut into large pieces)
• 250 ml White Wine
• Salt and Pepper
• 6 Sprigs Fresh Rosemary
• 125 ml Olive Oil
• 1 whole Lemon (Juice)
• 1 tbsp Honey
• 6 cloves Garlic (crushed)
• 1 tbsp Dried Oregano
• 250 g Feta Cheese (Cubed or crumbled)
• 150 g Kalamata Olives

Preparación

1. 1

   Preheat: It is best to remove the 2 kg Leg of Lamb from the fridge, and out of packaging, pat dry and leave at room temperature about an hour before cooking.When ready to cook preheat oven to 150°C fan / 170°C / 325°F / Gas mark 3Cut two long strips of parchment paper to overlap the roasting tin in a cross pattern.

2. 2

   Potatoes: Peel and chop the 1.2 kg Potatoes into large pieces, add into the prepared tin.

3. 3

   Vegetables: Next, chop the 2 Red Onions and 2 Red Peppers and add to the parchment paper-lined tin.

4. 4

   Marinade: In a jug add 125 ml Olive Oil, 1 whole Lemon (Juice), 1 tbsp Honey, 6 cloves Garlicand 1 tbsp Dried Oregano. Still together well.

5. 5

   Pour half the marinade over the vegetables.

6. 6

   Dry: Pat the room-temperature lamb dry using some kitchen paper towel and sit it on the vegetables.

7. 7

   Rub: Pour the remaining marinade over the lamb and rub it in on both sides with your hands.

8. 8

   Wine: Add the leftover squeezed lemon halves and pour 250 ml White Wine around the vegetables (not over the lamb).

9. 9

   Season generously with Salt and Pepper, and wrap the overhanging parchment paper over the lamb one sheet at a time to create a parcel.

10. 10

    Oven: Cover the tray with foil. Cook in the oven at 150°C fan / 170°C / Gas Mark 3 / 325°F for 4 hours 30 minutes. Cooking times on this recipe card is for a 2 kg - 2.5 kg shoulder or leg of lamb with bone in - see notes or blog post for other sizes.

11. 11

    Cut: Remove from the oven set foil aside for later, cut away excess parchment paper.

12. 12

    Rosemary: Use the 6 Sprigs Fresh Rosemary to baste the lamb with cooking juices. Then sprinkle the rosemary over the lamb and vegetables. Optional - Add 250 g Feta Cheese in cubes or crumbled on top of potatoes and add 150 g Kalamata Olives if using?

13. 13

    Brown: Place back in the oven uncovered for the final 30 minutes.Remove and check with a fork to see if lamb is soft enough to fall off the bone - if not, recover with foil and continue cooking for a further 30 minutes.

14. 14

    Rest: Allow the lamb to rest covered with the foil for at least 30 minutes before serving.Use two forks to help pull the meat off the bone after resting.