Nicky's Kitchen SanctuaryLamb Kleftiko Recipe
What you'll need
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Ingredients
Serves 4- 1 large or two small red onion (peeled and chopped into chunky wedges)
- 1 tablespoon dried oregano
- 1 tablespoon lemon zest ((zest of 1 lemon))
- 1 tbsp finely chopped fresh parsley
- 1 teaspoon dried thyme
- 2 red bell peppers (deseeded and chopped into rounds)
- 2 tablespoons fresh lemon juice ((approx. the juice from 1 lemon))
- 2 tablespoons olive oil
- 2 teaspoon dried oregano
- 3 cloves garlic ((peeled and minced))
- 4 large tomatoes (quartered)
- 4 cloves garlic (peeled and lightly bashed)
- 600 g (1.3lb) waxy potatoes
- 120 ml (1/2 cup) lamb or chicken stock
- 4 lamb shanks (about 400g-500g (roughly 14-18oz) each)
- 1 tablespoon red wine vinegar
- 200 g (7 oz) feta cheese (, crumbled into chunky pieces)
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 3 bay leaves
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Steps
- Step 1
In a large bowl add the olive oil, oregano, thyme, garlic, lemon zest, salt and pepper and mix the marinade ingredients together.
- Step 2
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.
- Step 3
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.
- Step 4
Preheat the oven to 160C/320F (fan).
- Step 5
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.
- Step 6
Place the potatoes, peppers, red onion and tomatoes in the roasting tin.
- Step 7
Drizzle over the red wine vinegar, stock and lemon juice.
- Step 8
Sprinkle on the oregano, salt and pepper and nestle in the bashed garlic and bay leaves.
- Step 9
Arrange the lamb shanks on top of the vegetables and spoon any remaining marinade over the top of the lamb and vegetables.
- Step 10
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.
- Step 11
Seal up the parchment by folding it over, so no air can escape.
- Step 12
Place in the oven for 2 hours and 20 minutes.
- Step 13
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).
- Step 14
Scrunch the parchment down, around the sides of the tin and sprinkle over the crumbled feta.
- Step 15
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.
- Step 16
Remove from the oven and sprinkle with freshly chopped parsley before serving.
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In a large bowl add the olive oil, oregano, thyme, garlic, lemon zest, salt and pepper and mix the marinade ingredients together.
Source: Nicky's Kitchen Sanctuary
