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Orthodox Easter lamb kleftiko
Ingredients
- 1/3 cup extra-virgin olive oil
- Juice of 2 large lemons
- 8 large garlic cloves, crushed
- 1 tablespoon dried oregano
- 2 tablespoons fresh oregano
- 1 teaspoon sea salt
- 1 teaspoon fresh ground pepper
- 6 large russet potatoes, peeled and halved
- 4 large tomatoes, diced
- 4 large fresh bay leaves
- 1 large whole garlic, topped trimmed to expose garlic
- 6 pieces leg of lamb chops, bone in, 4 centimeter thick pieces
Directions
- Preheat oven to 350 F.
- In a large jar, add olive oil, lemon juice, garlic cloves, both oregano’s, salt and pepper. Close with lid and shake well until well mixed.
- Place potatoes in a large roasting pan and top them with the diced tomatoes and bay leaves.
- Add whole garlic on the centre and nestle the lamb.Add 1/2 cup of water in pan and pour dressing all over lamb and potatoes.
- Cover pan with foil, ensuring it is on tightly to seal in the moisture when cooking. Bake in the oven for two and a half to three hours until lamb meat falls off the bone and tender. Check lamb after two hours to ensure it doesn’t require a little more water. Cover tightly and cook until tender.
- Serve lamb and potatoes straight from the pan.
