Super-slow Lamb Kleftico
By Bertolli
Published on 04 October 2022
If you prefer lamb leg to shoulder just use this instead - the cooking times for this recipe will work just as well for a 2.25kg bone-in leg joint.Time and servings
5 hrs 15 minsTotal time
8Servings
15 minsPrep time
5 hrsCooking time
Ingredients
- 1 tbsp of dried oregano
- 2 garlic bulbs, cut in half horizontally
- 1 lemon, sliced
- 100 g of kalamata olives, pitted
- 700 g of green vegetables
- 25 g of bertolli spread
- 3 onions
- 150 ml of dry white wine
- 1.8 kg of lamb shoulder, bone in
- 800 g of baby potatoes, scrubbed
Method
Step 1
Preheat the oven to 220C/gas 7. Line a large roasting tin with 2 long sheets of foil, covering the base and sides thoroughly, then line the foil with greaseproof paper. Place the sliced onion into the lined tin and top with 1 of the sliced garlic bulbs. Pour over the white wine.Step 2
Mix the Bertolli spread with some seasoning and the dried oregano. Rub this mixture all over the lamb, massaging it into every nook and cranny! Place the lamb on top of the onions. Bring up the sides of the greaseproof and foil to cover and seal all the seams tightly. Place in the oven, turn the temperature down to 170C/Gas 3 and cook for 3 hours.Step 3
Carefully open up the foil and greaseproof. Add the potaotes and stir them into the pan juices, then add the sliced lemon, olives and remaining garlic. Stir once more until well coated. Re-cover tightly and return to the oven for another 2 hours.Step 4
Transfer the lamb to a large platter or board, cover and keep warm while the meat rests. Meanwhile, spoon the potatoes, onion, olives and lemon into a bowl. Serve the meat (which should be so tender it won't need carving - just pulling apart with a spoon and fork) with the vegetables and the pan juices over. Steamed green veggies are a perfect accompaniment to this dish, as is a chilled glass of the remaining white wine used in the recipe - a perfect foil to the rich lamb.