Super-slow Lamb Kleftico

Brought to you by:

Bertolli

8 serving

Prep time: 15 mins

Cook time: 5 hrs

Serves: 8

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.

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Ingredients Method

Ingredients

3 onions
2 garlic bulbs , cut in half horizontally
150ml dry white wine
25g Bertolli spread
1 tbsp dried oregano
1.8 kg lamb shoulder , bone in
800g baby potatoes , scrubbed
1 lemon , sliced
100g Kalamata olives , pitted
700g green vegetables

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.