Lamb Kleftiko with Roasted Tomatoes and Potatoes

Name: Lamb Kleftiko with Roasted Tomatoes and Potatoes
Prep time: 20 min
Cook time: 3 h 40 min
Total time: 4 h
Yield: 6 servings
Cuisine: Greek
Ingredients: 3 garlic cloves; 1 tsp salt flakes; ¼ cup lemon juice; 1 tsp ground cinnamon; 1 tsp dried Greek oregano; ¼ bunch fresh oregano, leaves picked and chopped; Freshly cracked black pepper; ¼ cup olive oil; 2.2 kg leg of lamb, bone-in; 1 red onion, cut into thin wedges; 300 g cherry tomatoes; 800 g chat potatoes, halved; 2 garlic bulbs, halved horizontally; 1 tsp dried Greek oregano; Salt flakes and cracked black pepper, to season; 1 tbsp olive oil; ¼ cup water; Roast Garlic and Fennel Tzatziki (see platform for Helena and Vikki's wonderful recipe); Warm sourdough or pita bread (optional)

Serves 6

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Method

For the marinade

1
Using a mortar and pestle, crush the garlic cloves with the salt flakes until a smooth paste forms.
2
Add the lemon juice, ground cinnamon, dried oregano and fresh oregano. Season with cracked pepper and grind again until fragrant and finely crushed.
3
Stir through the olive oil to create a rich, herb-flecked marinade.
4
Place the lamb leg into a large roasting tin and pour the marinade over, rubbing it thoroughly into the meat.
5
Cover and refrigerate for at least 2 hours, or preferably overnight for deeper flavour.
6
Remove from the fridge and allow the lamb to come to room temperature before cooking.

To cook

1
Preheat the oven to 160°C fan-forced (180°C conventional).
2
Lay two long sheets of baking paper in a cross shape — one widthways, one lengthways — inside a large roasting tin.
3
Add the halved potatoes, garlic bulb halves, red onion wedges and cherry tomatoes.
4
Season with dried oregano, salt flakes and cracked pepper. Drizzle with olive oil and pour in ¼ cup of water.
5
To roast the lamb. Place the marinated lamb on top of the vegetables. Fold the baking paper over the lamb, then cover tightly with foil to completely enclose.
6
Roast for 3 hours, until the meat is tender and yielding. Increase the oven to 200°C fan-forced (220°C conventional).
7
Remove the foil and return to the oven for a further 20 minutes, or until the lamb is golden and crisp on the outside.

To serve

1
Slice the lamb and serve with the roasted potatoes, garlic and tomatoes, spooning over the fragrant pan juices. Add a generous bowl of garlicky tzatziki on the side and crispy bread.

...And that's it, enjoy!

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Ingredients

Lemon Oregano Marinade
- 3 garlic cloves
- 1 tsp salt flakes
- ¼ cup lemon juice
- 1 tsp ground cinnamon
- 1 tsp dried Greek oregano
- ¼ bunch fresh oregano, leaves picked and chopped
- Freshly cracked black pepper
- ¼ cup olive oil
Lamb & Vegetables
- 2.2 kg leg of lamb, bone-in
- 1 red onion, cut into thin wedges
- 300 g cherry tomatoes
- 800 g chat potatoes, halved
- 2 garlic bulbs, halved horizontally
- 1 tsp dried Greek oregano
- Salt flakes and cracked black pepper, to season
- 1 tbsp olive oil
- ¼ cup water
To Serve
- Roast Garlic and Fennel Tzatziki (see platform for Helena and Vikki's wonderful recipe)
- Warm sourdough or pita bread (optional)