Orthodox Easter lamb kleftiko

By Irene Matys
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SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 1/3 cup extra-virgin olive oil
  • Juice of 2 large lemons
  • 8 large garlic cloves, crushed
  • 1 tablespoon dried oregano
  • 2 tablespoons fresh oregano
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground pepper
  • 6 large russet potatoes, peeled and halved
  • 4 large tomatoes, diced
  • 4 large fresh bay leaves
  • 1 large whole garlic, topped trimmed to expose garlic
  • 6 pieces leg of lamb chops, bone in, 4 centimeter thick pieces

Directions

  1. Preheat oven to 350 F.
  2. In a large jar, add olive oil, lemon juice, garlic cloves, both oregano’s, salt and pepper. Close with lid and shake well until well mixed.
  3. Place potatoes in a large roasting pan and top them with the diced tomatoes and bay leaves.
  4. Add whole garlic on the centre and nestle the lamb.Add 1/2 cup of water in pan and pour dressing all over lamb and potatoes.
  5. Cover pan with foil, ensuring it is on tightly to seal in the moisture when cooking. Bake in the oven for two and a half to three hours until lamb meat falls off the bone and tender. Check lamb after two hours to ensure it doesn’t require a little more water. Cover tightly and cook until tender.
  6. Serve lamb and potatoes straight from the pan.

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