Kleftiko - lamb
From: Galley Slaves
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Kleftiko - lamb
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Slow-roast and juicy, this divine dish of moist lemony lamb and sticky potatoes makes a totally moreish main course from Vicky and Jimmy Dimitrious
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Ingredients
Main:
- 5 Potatoes, cut into wedges
- black pepper
- small handful of Bay leaves
- 1.5kg joint of Lamb, cut up into pieces
- juice of 2 Lemons
- 1 tbsp Olive oil
Method
1. Preheat the oven to 180°C/gas 4. Place the potato wedges in a large ovenproof dish, season them with salt and freshly ground black pepper and add the bay leaves.2. Season the lamb pieces and place them on top of the potatoes.
3. Mix the lemon juice and oil together and pour all over the meat and potatoes.
4. Cook for 4 hours, basting with juices occasionally, to keep the meat moist.
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Latest Comment
I tried this and it was almost as good as it was when I had it in Athens near the Parthenon in Plaka.
I think it needs some garlic and rosemary - otherwise it misses the depth of the real thing....