Greek Style Lamb Traybake (Kleftiko)

This Greek Style Lamb Traybake is incredibly simple to make, looks beautiful and takes very little prep time. It can be served with green vegetables and gravy or why not go completely Greek and serve it with a simple Greek salad? Perfect for Easter or as an alternative to Sunday roast....but easy enough to make midweek too. (Serves 4-6, depending on appetite.)

📝 Ingredients

• 1.5 kg boneless lamb rump (cut into 6 pieces)
• 750 g baking potatoes (peeled and cut into 50g/2oz pieces (ish))
• 2 lemons (cut into quarters lengthways)
• 8 cloves garlic (gently bashed)
• 4 tablespoons olive oil
• Salt and pepper
• 2 tablespoons oregano
• 6 bay leaves
• 300 ml cold water
• 1 small red onion ((or half a large one) sliced very thinly)
• Juice of 1/2 lemon
• 1/2 cucumber (cut into half moons)
• 12 cherry tomatoes, mixed colours if possible (cut in half)
• 12 kalamata olives ((or normal black ones , if you prefer) stones removed)
• 2 tablespoons olive oil (plus a little extra for garnish)
• Salt and pepper
• 1 tablespoon dried oregano (plus a little extra for garnish)
• 100 g feta cheese (cubed)

👨‍🍳 Instructions

1. 1--- Lamb Traybake ---
2. 2Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
3. 3Place the lamb and potatoes in a large baking tray – big enough to fit everything in one layer.
4. 4Cut the lemons into quarters, lengthways and squeeze the juice over the lamb and potatoes. Place the squeezed lemon quarters into the tray.
5. 5Add salt, pepper, garlic, oregano and bay and then drizzle over 4 tablespoons of olive oil. Mix everything together (you may find this easiest to do with your hands) and lay everything flat in the tray again.
6. 6Carefully pour 300ml/1¼cups cold water into the tray – try to pour the water around the lamb and potatoes, not over the top or you will wash off the oil!
7. 7Cover the tray with tin foil and place in your preheated oven for 2 hours.
8. 8After 2 hours turn the oven up to 220C / 200C / gas mark 7 / 425F, uncover your tray and roast for 15 minutes to allow the potatoes to crisp up and the lamb to form a gnarly crust.
9. 9Remove from the oven and serve with a Greek salad or with green vegetables instead, if you prefer.
10. 10--- Greek Salad ---
11. 11The salad can be made ahead of time or just before the lamb is ready to come out of the oven or any time in between. If you are making this ahead of time, simply cover with clingfilm and pop into the fridge until you are ready to serve.
12. 12Start by placing the finely sliced onions and lemon juice in a bowl. Mix together and allow to sit for 5 minutes. This will soften the onions slightly and take away the harsh edge. The onions will also add extra flavour to the dressing, making it even more delicious. You can use this 5 minutes to prep the rest of the ingredients for the salad.
13. 13After 5 minutes, add the cucumber, tomatoes, olives, olive oil, salt, pepper and oregano and mix everything together gently.
14. 14Scatter over the cubed feta and drizzle with a little extra olive oil and sprinkle over an extra pinch of oregano.