Gorgeous Greek Lamb Kleftiko

Yesterday I decided that it was so sunny that we should eat holiday food, so I made a Lamb Kleftiko, and boy was it good! There’s something really special about opening up the parcel after 2 hours of cooking to incredible smells! Plus, you can do most of it in the morning or the night before, so there’s very little washing up to do after dinner (always a win in my book!)

kleftiko cookedThis recipe requires minimum input for maximum result – can’t complain with that!

Ingredients (serves 4)

1kg boneless lamb
2 small onions
2 bell peppers
2 cloves garlic, crushed
2 cloves garlic, peeled
3 tbsp mustard
juice of half a lemon
2 tbsp oregano
olive oil
250ml white wine
6 medium size potatoes
1 ripe tomato, sliced

Method

Start by washing the lamb and cutting it into large chunks. Put it in a large bowl and add the onions, chopped into quarters, the peppers, cut into smallish pieces, and the garlic. Add the mustard and oregano, and season, before mixing it all together with your hands.

kleftiko to marinate

Add a few large gluts of olive oil, the white wine and the lemon juice. Cover, and put in the fridge for at least 2 hours to marinate.

About 2 hours before you want to eat, preheat the oven to 180c.

Lay out 4 long strips of parchment paper on top of each other, so that it looks like a star.

Peel the potatoes and chop them into large chunks, before placing them in the centre of the parchment paper square, and season with salt, pepper and oregano. Pick up the star from the outside, and place it into a large roasting tray.

Pour the marinade from the lamb onto the potatoes, and then add the lamb and vegetables.

kleftiko

Place the pieces of tomato on top and then tie all the parchment paper together.

Cook the parcel for about 1 hour and 45 minutes, and then baste the lamb with the juices.

Serve with a greek salad and a big smile!

kleftiko cooked

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