Larger Family Life: Welsh Lamb Greek Kleftiko
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Friday 16th September 2016
- Leg of Welsh lamb
- 3 large cloves garlic
- Sprig of rosemary
- 2tbsp of oregano
- 200ml good quality olive oil
- juice of two lemons
- 1tsp salt
- 1tsp pepper
- 2kg potatoes
- 2 large onions
- 200ml white wine
- 200ml lamb stock
The Day Before
- Pour the lemon juice and olive oil into a bowl or high sided tray large enough to fit the lamb into comfortably.
- Finely chop the garlic and add to the oil and juice mixture along with the oregano, salt, and pepper.
- Remove the rosemary leaves from the stalk by running it through your finger and thumb and place them into the mixture.
- Take the lamb and insert a knife about an inch or so into it all over.
- Place the lamb into the bowl or tray and rub the mixture over it thoroughly. Make sure you turn it and push the mixture into the insertions.
- Cover the tray with clingfilm and leave to marinade in the fridge overnight.
The Following Day
- Remove the lamb from the fridge and allow to sit at room temperature (still in its marinade) for an hour before cooking.
- Preheat the oven to 160⁰C/320⁰F/Gas Mark 3.
- Meanwhile, line a roasting tray with parchment paper. You can also find parchment paper which is coated with foil on the outside which also works well for this. When lining the tray you need to ensure there will be enough to wrap up around the vegetables and lamb. Cut two long pieces of parchment to place widthways across the tray, ensuring they overlap each other so none of the tray can be seen. Then cut another two pieces which will lie lengthways across the tray side-by-side. There should be a generous overhang of parchment at the left, right, top and bottom of the tray.
- Peel the potatoes and cut larger ones in half. You don’t want small pieces as larger ones will hold their shape better with the long cooking time.
- Halve then quarter two large onions, then slice along them. Place the onions and potatoes at the bottom of the tray.
- Place the lamb on top of the potatoes and onions and pour the marinade all over. Then add the lamb stock and the wine.
- Bring up the sides of the parchment and wrap the lamb well, ensuring it is completely sealed.
- Place into the oven and leave to cook for the next five hours.
- After five hours open up the lamb and fold back the parchment. Turn the temperature up to 200⁰C/400⁰F/Gas Mark 6 then leave to cook for a further 30 minutes. This will brown the lamb on the outside whilst allowing the inside to remain tender and moist.
See more of Tania's recipes at largerfamilylife.com.