Lamb kleftiko
This slow-cooked, Greek lamb recipe is a great alternative to your usual Sunday roast.
Serves: 4
Preparation time: 10 minutes
Cooking time: 1 hour and 30 minutes
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You will need
- 600g potatoes, cut into thick wedges
- 450g pack British diced lamb
- 2 onions, peeled and thinly sliced
- 2 teaspoons cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 28g pack fresh flat leaf parsley, washed, leaves picked and chopped
- 150ml hot lamb stock
- 4 large tomatoes, thickly sliced
Recipe Information
Step by step guide to making Lamb kleftiko
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut a piece of kitchen foil to twice the length of a large roasting tin. Lay the foil inside the tin and lay a piece of baking parchment on top of it.
- Place the potatoes in the lined tin with the lamb, onions, cumin, oregano, cinnamon, half the parsley and all of the stock. Mix well.
- Scatter the tomatoes over the top, season with freshly ground black pepper, then fold over the foil and baking parchment and secure by crimping the edges. Bake for 1 hour.
- Cut off and remove the top of the foil and baking parchment (to open up the parcel) then return to the oven and bake for a further 30 minutes or until the lamb is tender and the vegetables are cooked.
- Remove from the oven, sprinkle over the remaining parsley and serve.
Cook's tip: For added Mediterranean flavour, top the finished kleftiko with slices of grilled halloumi cheese.
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Nutritional information for Lamb kleftiko
Nutritional information for Lamb kleftiko
Nutrition type | per serving |
---|---|
Calories | 468 kcal |
Total Fat | 20.8g |
Saturated Fat | 9.3g |
Salt | 0.37g |
Sugar | 8.9g |
This recipe is:
- No egg products
- No dairy products
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£1.75
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