Traditional Slow-Cooked Greek Lamb Recipe
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We met Emily Tsaliagkou when she was sharing this delicious Kleftiko lamb at the Homelands Community Day. Emily says this is the recipe she cooks at home, but she cannot take any ownership for it as Kleftiko, the ‘food of thieves’, is a traditional Greek rustic dish with a history and story that goes back some 500 years.
Slow roasted in parchment paper for three hours with garlic, lemon, herbs, red capsicum, kefalotyri cheese, and potatoes to soak up the delicious juices. The melt-in-the-mouth lamb will be deliciously tender.
Serve with lemon, rosemary, and mustard, and enjoy leftovers the next day in warm flatbread. Simply irresistible!
Swap your roast lamb for Emily Tsaliagkou's traditional Greek slow-cooked lamb kleftiko. Roasted in parchment paper (or baking paper and tinfoil) for three hours with garlic, lemon, herbs, red capsicum, kefalotyri cheese, and potatoes to soak up the delicious juices. The melt-in-the-mouth lamb will be deliciously tender. Serve with lemon, rosemary and mustard. Enjoy leftovers the next day in warm flatbread. Simply irresistible!
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National Lamb Day,
Special Occasion & Entertaining,
1kg Quality Mark butterflied boneless lamb leg
1kg agria potatoes
cut in wedges
4 garlic cloves
2 red capsicum
cut in pieces
juice and zest
½ cup extra virgin olive oil
1 tsp chilli flakes
2 tbsp oregano
2 tbsp mustard
a sprig fresh rosemary
For the Kleftiko
Preheat the oven to 160°C in fan mode.
Put the garlic, olive oil, salt, pepper, chili, juice and zest from the lemon, oregano and mustard in a bowl and mix well.
Cut the potatoes and capsicums in wedges and put them in a bowl.
Cut up your butterflied lamb into large, fork-sized, pieces and place in another bowl.
Spread half the oil mix in the bowl with the potatoes and mix well.
Spread the other half of your mixture over the lamb, massaging it in.
Cut six baking paper parcels, divide the potatoes across the parcels and place the lamb on top.
Put the kefalotyri equally around the potatoes and the lamb, fold the parcels in the baking paper and then in aluminum foil.
Place the lamb parcels on a baking tray and cook for 2 ½ hours.
Unfold the food parcels and raise the temperature to 200°C and bake for an additional 30 minutes.
Serve with lemon, rosemary and mustard.
Nutrition Information per Serving (476g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)