THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
GREEK LAMB KLEFTIKO
This is a fantastic slow roast full of flavour! You can feed around 6 with this
as a whole leg of lamb. You can also scale it down and use shanks or neck
end of lamb. Either way this is a real winner!
INGREDIENTS METHOD
•
•
•
• 1.
2.
Whole leg lamb
Waxy potatoes washed and halved
Red onion peeled and sliced
5 fresh bay leaves
For the marinade:
•
½ tsp ground cinnamon
•
1 tbsp chopped rosemary
•
Tsp dried oregano
•
6 crushed garlic cloves
•
Grated zest of 1 lemon
•
Juice of 2 lemons
•
2 tablespoons rapeseed oil
42 wirrallife.com
3.
4.
5.
Mix marinade ingredients together.
Make some slashes into the meat and rub
the marinade all over pushing in to the
cuts.
Place the lamb and all the marinade in a
bag and place in the fridge for at least two
hours or overnight if you can.
Line a baking tray with foil then baking
parchment. Scatter the potatoes, onion
and bay leaves over then place the lamb on
top. Wrap it up like a parcel and bake for
4 hours.
Open up the foil and parchment and turn
the oven up to 200 o C. Bake for a further
25 minutes to brown it all off. Serve with
fresh salad and warm pitta breads...