Lamb Kleftiko Recipe

Instructions

Marinade the lamb

In a large bowl add the olive oil, oregano, thyme, garlic, lemon zest, salt and pepper and mix the marinade ingredients together.

Place the lamb shanks in the bowl with the marinade and rub the marinade all over the lamb ensuring to thoroughly coat each lamb shank, then cover with clingfilm or foil.

Marinate for at least 30 minutes (leave at room temperature if marinating for 30 minutes). If you can marinate for longer (2 hours is ideal, but you can go up to 24 hours), place in the refrigerator, covered. Remove from the refrigerator 30 minutes prior to cooking to take off the chill.

Make the lamb kleftiko

Preheat the oven to 160C/320F (fan).

Line a large roasting tin with two layers of baking parchment in a crisscross patern, leaving enough overhang so you can completely wrap the lamb.

Place the potatoes, peppers, red onion and tomatoes in the roasting tin.

Drizzle over the red wine vinegar, stock and lemon juice.

Sprinkle on the oregano, salt and pepper and nestle in the bashed garlic and bay leaves.

Arrange the lamb shanks on top of the vegetables and spoon any remaining marinade over the top of the lamb and vegetables.

Drizzle another 2 tablespoons of olive oil over the lamb and vegetables and add a good pinch of salt and pepper to each lamb shank.

Seal up the parchment by folding it over, so no air can escape.

Place in the oven for 2 hours and 20 minutes.

After 2 hours and 20 minutes carefully open the parchment (hot steam will escape, so be careful I use a set of tongs for this).

Scrunch the parchment down, around the sides of the tin and sprinkle over the crumbled feta.

Turn the oven up to 200C/400F (fan) and place back in the oven for a further 30-40 minutes to brown the lamb and vegetables.

Remove from the oven and sprinkle with freshly chopped parsley before serving.

Dinner