Greek lamb kleftiko

Greek lamb Kleftiko with potatoes

Herby • Tender • Slow Cooked

Serves: 4–6
Time: ~3-4 hours

Ingredients

·         1.5–2kg lamb (neck, shoulder, leg, chops – anything goes)

·         800g–1kg potatoes, cut into wedges

·         1 red pepper

·         1 onion, sliced

·         4–5 garlic cloves, crushed

·         250ml bone broth

·         1 tbsp beef tallow or olive oil

·         Sea salt & black pepper, to season

·         Juice of 1–2 lemons

·         3 tbsp extra virgin olive oil

·         8-10 anchovies or 1tblsp of anchovy paste

·         1 tsp dried oregano

·         1 tsp thyme (optional)

·         1 tsp paprika

·         1 tsp ground cumin

·         1 tsp honey

·         Handful fresh parsley, chopped

·         Extra lemon wedges

Method

Mix the lemon juice, olive oil, oregano, thyme, paprika, cumin, anchovies or paste, honey, salt and pepper. Add lamb pieces and coat well in the marinade. Marinate for at least 30 minutes. Add the potatoes, red pepper, onion and garlic to a roasting tray. Place the lamb on top and pour over any remaining marinade. Pour in the bone broth to keep everything moist and create a rich cooking base. Roast low (160 degrees) and slow for 3-4 hours, or until the lamb is tender and falling apart and the potatoes are soft and infused with flavour. Spoon everything into bowls. Finish with fresh parsley and a squeeze of lemon.

Tip: the bone broth adds depth and richness to the traditional kleftiko - don’t skip spooning the juices over at the end.