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Greek lamb (kleftiko) with roasted veggies
2021-03-19
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.
8
Metro
5
1
5
5
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
8
Main course
0:20
Preparation
3:00
COOKING
3:20
TOTAL TIME
Ingredients
-
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
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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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
