Lamb kleftiko
Lamb kleftiko might be just the main course you are searching for. This recipe serves 6 and costs $6.15 per serving. Watching your figure? This gluten free and primal recipe has 581 calories, 51g of protein, and 24g of fat per serving. It is brought to you by BBC Good Food. 475 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 5 hours and 30 minutes. A mixture of olive oil cooking spray, rosemary, cherry tomato, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is outstanding. Similar recipes are Kleftiko, Solomo Kleftiko, and Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 320 minutes
Ingredients:
100g baby spinach
5 bay leaf
175g cherry tomato, halved
½ cucumber, halved lengthways, deseeded and sliced
6 garlic clove
250g Greek yogurt
½ tsp ground cinnamon
juice ½ lemon Lemon le-mon Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
zest 1 lemon and juice of 2 Lemon le-mon Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
75g black kalamata olive, stoned and quartered
2kg leg of lamb
handful mint, shredded Mint mi-nt There are several types of mint, each with its own subtle difference in flavour and appearance.…
1½ tbsp extra-virgin olive oil
1 tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
3 tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
3 tbsp roughly chopped oregano Oregano or-ee-gar-no Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
small bunch parsley, roughly chopped Parsley par-slee One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
½ red onion, finely sliced
1½ tsp red wine vinegar
1kg Desiree potato, halved or quartered Potato po-tate-oh The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
1 tbsp roughly chopped rosemary Rosemary rose-mar-ee Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
Equipment:
mortar and pestle
knife
oven
aluminum foil
Cooking instruction summary:
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 4 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 youre ready to eat. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.
Step by step:
1. Crush together the garlic cloves and 1 tsp salt using a pestle and mortar.
2. 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.
3. 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.
4. Heat oven to 160C/140C fan/gas
5. 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 4 hrs until very tender.
6. 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.
8. 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.
9. 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 youre ready to eat.
10. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.
Nutrition Information:
covered percent of daily need
