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Greek

Kleftiko

Lamb marinated in lemon, garlic and oregano, then sealed in a paper parcel with potatoes and feta and baked slowly until it falls off the bone. The name means "stolen", from the bandits who cooked their meat in sealed pits so no smoke would give them away.

Lunch & dinner25g+ protein8g+ fibre
170 min20 prep · 150 cookEasy660 kcalper serving
Kleftiko

Method

  1. Trim any heavy fat from the 220 g of bone-in lamb shoulder and cut it into 2 large chunks, leaving the bone in for flavour. Put them in a bowl with 2 cloves crushed garlic cloves, the juice of 0.5 lemon, 1 tbsp olive oil and 1 tsp dried oregano rubbed between your palms. Season well with salt and black pepper and turn the meat until coated.
  2. Cover the bowl and marinate in the fridge for at least 2 hours, or overnight if you can. Take it out 30 minutes before cooking so the meat is not fridge-cold.
  3. Heat the oven to 160C (fan 145C). Scrub 150 g of small waxy potatoes and halve them, and cut 1 small onion into thick wedges through the root so they hold together.

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Per serving

660kcal
56gprotein
49gcarbs
29gfat
10gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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