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Greek lamb (kleftiko) with roasted veggies https://www.metro.ca/userfiles/image/recipes/agneau-grec-kleftiko-legumes-rotis-11556.jpg PT20M PT3H00M PT3H20M
Preheat oven to 375°F.Line a roasting pan with parchment paper or foilPat the lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.In a small bowl, mix the rub ingredients. Rub lamb all over with it and set aside. (Can do this ahead and refrigerate covered 4 hours or overnight.)Place the potatoes, peppers, onion, olives, capers, and tomato into the prepared pan and then toss well with the salt, pepper, olive oil, herbs, and water.Put the leg of lamb fat side up on top of the vegetables then add the garlic halves and the squeezed lemon halves to the pan. Cover tightly with parchment and foil, sealing the edges well to retain the moisture as it cooks.Cook in the oven for 2 1/2–2 3/4 hours until the meat is falling off the bone, adding a little more water, if necessary, halfway through to keep the vegetables moist.Remove the cover increase temperature to 430°F and cook for 20 min to brown.Remove the lemon halves, squeeze the garlic out of the skin and serve lamb with the roasted vegetables, garnished with extra herbs, lemon wedges, and crumbled feta.
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For the rub/ marinade: 5-6 pound (2,25-2,75 kg) trimmed bone-in leg of lamb 4 cloves garlic, minced 3 tablespoons (45 ml) Irresistibles extra virgin olive oil 1 tablespoon (15 ml) chopped Irresistibles fresh oregano 1 tablespoon (15 ml) chopped Irresistibles fresh thyme leaves 1 tablespoon (15 ml) Dijon mustard 1 tablespoon (15 ml) salt 2 teaspoons (10 ml) ground black pepper zest of 1 lemon For the veggies : 4 large potatoes scrubbed and cut into large wedges 2 sweet pepper seeds, stems removed and cut into large chunks 2 large tomatoes cut into large wedges 1 large red onion peeled and cut into large wedges 1 whole garlic bulb sliced into two horizontally 2 tablespoons (30 ml) Irresistibles capers 1 cup (125 ml) Irresistibles Green Queen olives 3 tablespoons (45 ml) Irresistibles extra virgin olive oil 4/5 cup (200 ml) water (stock or white wine can also be used) 1 lemon juice, reserve halves 1/2 teaspoon (2,5 ml) chopped Irresistibles fresh oregano 1/2 teaspoon (2,5 ml) chopped Irresistibles fresh thyme leaves 1 bay leaf For serving : Extra Irresistibles fresh oregano and thyme crumbled feta lemon wedges
Greek lamb (kleftiko) with roasted veggies

Greek lamb (kleftiko) with roasted veggies

Rate this recipe
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8
Main course
0:20
Preparation
3:00
COOKING
3:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For the rub/ marinade:
  • 5-6 pound
    (2,25-2,75 kg)
    trimmed bone-in leg of lamb
  • 4
    cloves garlic, minced
  • 3 tablespoons
    (45 ml)
    Irresistibles extra virgin olive oil
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    750 ml SELECTED VARIETIES


  • 1 tablespoon
    (15 ml)
    chopped Irresistibles fresh oregano
  • 1 tablespoon
    (15 ml)
    chopped Irresistibles fresh thyme leaves
  • 1 tablespoon
    (15 ml)
    Dijon mustard
  • 1 tablespoon
    (15 ml)
    salt
  • 2 teaspoons
    (10 ml)
    ground black pepper

  • zest of 1 lemon

  • For the veggies :
  • 4
    large potatoes scrubbed and cut into large wedges
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  • 2
    sweet pepper seeds, stems removed and cut into large chunks
  • 2
    large tomatoes cut into large wedges
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    PRODUCT OF ONTARIO 3.73/kg


  • 1
    large red onion peeled and cut into large wedges
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    ORGANIC VIDALIA SWEET ONIONS

    ORGANIC VIDALIA SWEET ONIONS

    $3.99 ea.

    2 lb PRODUCT OF U.S.A., No. 1 GRADE


  • 1
    whole garlic bulb sliced into two horizontally
  • 2 tablespoons
    (30 ml)
    Irresistibles capers
  • 1 cup
    (125 ml)
    Irresistibles Green Queen olives
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    BERTOLLI OLIVES

    BERTOLLI OLIVES

    $2.99 ea.

    250 ml SELECTED VARIETIES


  • 3 tablespoons
    (45 ml)
    Irresistibles extra virgin olive oil
    You might like:

    Flyer Deals  (2)
    GALLO EXTRA VIRGIN OLIVE OIL

    GALLO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    1 L SELECTED VARIETIES


    TERRA DELYSSA OLIVE OIL

    TERRA DELYSSA OLIVE OIL

    $8.99 ea.

    750 ml SELECTED VARIETIES


  • 4/5 cup
    (200 ml)
    water (stock or white wine can also be used)
  • 1
    lemon juice, reserve halves
  • 1/2 teaspoon
    (2,5 ml)
    chopped Irresistibles fresh oregano
  • 1/2 teaspoon
    (2,5 ml)
    chopped Irresistibles fresh thyme leaves
  • 1
    bay leaf

  • For serving :

  • Extra Irresistibles fresh oregano and thyme

  • crumbled feta

  • lemon wedges
Imprimer ma sélection

Preparation

Preheat oven to 375°F.

Line a roasting pan with parchment paper or foil

Pat the lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.

In a small bowl, mix the rub ingredients. Rub lamb all over with it and set aside. (Can do this ahead and refrigerate covered 4 hours or overnight.)

Place the potatoes, peppers, onion, olives, capers, and tomato into the prepared pan and then toss well with the salt, pepper, olive oil, herbs, and water.

Put the leg of lamb fat side up on top of the vegetables then add the garlic halves and the squeezed lemon halves to the pan. Cover tightly with parchment and foil, sealing the edges well to retain the moisture as it cooks.

Cook in the oven for 2 1/2–2 3/4 hours until the meat is falling off the bone, adding a little more water, if necessary, halfway through to keep the vegetables moist.

Remove the cover increase temperature to 430°F and cook for 20 min to brown.

Remove the lemon halves, squeeze the garlic out of the skin and serve lamb with the roasted vegetables, garnished with extra herbs, lemon wedges, and crumbled feta.

Source : Metro

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